Jamaican Jerk Chicken Salad

Jerk chicken is the universe’s way of letting us know that chicken doesn’t have to be boring. Combined with fresh pineapple and fire-roasted red peppers, this spicy, tangy and sweet chicken salad will have you dreaming of the Caribbean.

Note that the macros for this recipe were calculated for the chicken salad only, so if you pile it on top of some fresh bread, make sure to count those macros.

27 g
10 g
4 g


  • 90 g cooked chicken breast, cubed or shredded
  • 15 g light mayo
  • 15 g 2% Greek yogurt
  • 1/2 lime, juiced
  • 8 g jerk chicken marinade (the macros for this recipe were calculated using Auntie Bev’s All Natural Jerk BBQ Marinade Sauce)*
  • 30 g fresh pineapple, diced
  • 30 g fire-roasted red peppers, diced (find them in the jarred foods section)
  • 5 g green onion, thinly sliced
  • Small handful of arugula, if desired
  • Prep Time 10 minutes
  • Cooking Time 0 minutes
  • Difficulty Easy


  1. Combine all the ingredients in a bowl and toss until fully mixed. Adjust the seasoning to your taste and serve on fresh bread, in a wrap or over salad greens.

A liquid marinade creates a more flavorful sauce, but if you can’t find a jerk chicken marinade, look for a jerk chicken spice blend. Also, jerk marinades can be deceptively spicy, so give it a taste before you dump it into the bowl.

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