PhotoRecipe: Jerk Chicken Salad Crostini

Dear Friends and Eaters,

this is one of the 3 recipes I have prepared for my second demo on the Veendam.  This recipe is all about Jamaican Flavor and American convenience with a bit of greek technique and italian ingenuity.  It make a GREAT sandwich for lunch and it is easy on the waistline.

  • 1 chicken breast, skin removed cut in ½ inch cubes
  • 2 tbsp of Jamaican jerk marinade
  • 1 cup of greek yogurt
  • ½ cup of celery chopped thinly
  • ½ cup mango, chopped thinly
  • 2 tbsp cilantro, chopped
  • 16 slices of baguette
  • ¼ cup olive oil

For the crostini, preheat the oven at 400F, place the baguette slices on a baking sheet and brush with the EVOO.  Bake in the oven until golden brown.

In a bowl whisk together the Jamaican Jerk chicken marinade and ½ cup of water, add the chicken cubes and let it marinade for 30 minutes or more.  Drain the chicken, grill until cooked through and place it in a bowl with mango, cilantro, celery and yogurt.  Stir to mix the ingredients and coat evenly.

Serve the Jerk Chicken salad on the crostini or in a wrap with plenty of iceberg lettuce.