Crispy Air-Fried Caribbean Jerk Chicken Salad with Zesty Mango Vinaigrette
This vibrant salad features succulent, crispy air-fried chicken thighs seasoned with authentic Caribbean jerk spices, served over a bed of fresh greens and drizzled with a sweet and tangy mango vinaigrette. It's a healthy, flavorful, and easy weeknight meal that brings the tropics to your table.
Ingredients
Ingredients
- 1.5 lb boneless, skinless chicken thighs cut into 1-inch strips
- 2 tbsp Caribbean jerk seasoning
- 1 tbsp olive oil
- 6 cup mixed salad greens such as romaine, spinach, and arugula
- 1 cup mango diced, ripe but firm
- 1 cup cherry tomatoes halved
- 0.5 cup red onion thinly sliced
- 1 whole avocado sliced
- 0.25 cup fresh cilantro chopped
- 0.25 cup fresh lime juice
- 2 tbsp honey
- 1 tsp Dijon mustard
Notes
Storage: Store leftover chicken and salad separately in airtight containers in the refrigerator for up to 3 days. The chicken may lose some crispiness but will still be flavorful. Reheat chicken in the air fryer for 3-4 minutes at 375°F to restore crispness. Make-Ahead: The chicken can be marinated and cooked a day ahead. The vinaigrette can be made and stored in the fridge for up to a week. Assemble the salad just before serving to prevent wilting. Substitutions: Use chicken breasts for a leaner option, but thighs are more juicy. For a vegetarian version, substitute chicken with extra-firm tofu or chickpeas. For a spicier kick, add a minced habanero pepper to the jerk marinade. Serving Suggestions: Serve with a side of coconut rice or plantain chips for a complete Caribbean-inspired meal.