“How about a Big Salad? It’s a salad, only bigger, with lots of stuff in it.” Any Seinfeld fans will understand that line and when I say this recipe is my Caribbean/Jamaican version of Elaine’s Big Salad. This salad is big, and it does have lots of stuff in it. That stuff includes crispy romaine lettuce, jerk chicken, sweet plantains, crispy bacon, and a bunch of other great stuff which makes this a delicious meal. It’s filling without being too heavy, so you could have it for lunch without needing to take a nap after. No judgment if you still do take that nap.
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This was my first time trying the Hellmann’s sauces. I saw them in the store, had to have them and I’m not mad. I got three (jalapeno ranch, roasted garlic, and chili honey) and used the jalapeno ranch. It made the perfect dressing for this salad, creamy, not overpowering, or too spicy. As always the ingredients can be substituted for ones you prefer.
I’ve included some tips at the end to get you from pan to plate faster but I would recommend following the steps to get the most out of the recipe. The final dish is filled with tons of flavor, texture, and it keeps you intrigued to the very last bite like a good movie that isn't too predictable. So let’s get to cooking. Have fun and enjoy.
Servings: 4 or 2 very hungry people
1 (9oz) bag Romaine Lettuce
1 Ripe Plantain
4 slices Bacon
2 Eggs (Hardboiled)
1lb Chicken Tenders
1tsp Jerk Seasoning (Dry)
1tsp Jerk Seasoning (Wet)
4tbsp Cooking Oil
10- 15 Grapes
Salt & Black Pepper (to taste)
1. Apply the jerk seasoning to the chicken tenders and massage to evenly coat. Cover and let marinate for at least 1 hour.
2. Boil the eggs in a pot of salted water for 15-20 mins. After 20 mins remove the eggs and place them in a bowl of cold water.
3. While the eggs cook, heat 2tbsp cooking oil in a frying pan. Slice the plantains into rounds and fry for 3-5 mins per side until golden brown. Remove, drain on a paper towel-lined plate, and lightly salt.
4. In the same pan, cook the bacon until crispy, about 8-10 mins per side. Drain on a paper towel-lined plate, discard the bacon grease and wipe out the pan.
5. Over high heat add an additional 2tbsp cooking oil to the same pan then fry the marinated chicken for 6 mins on each side until fully cooked. Once cooked turn the heat off, place the chicken on a cutting board, and dice. Set aside to cool.
6. In a large salad bowl, add the lettuce. Then place the plantains, crumbled bacon, and chicken on top.
7. Peel the eggs, slice into even rounds and place them next to the chicken. Lastly, slice the seedless grapes in half and place them in the middle.
8. Serve immediately with your favorite dressing or cover and place in the fridge until ready to eat. Enjoy!
1. Pre-cooked or rotisserie chicken can be used as a substitute.
2. The previous tip applies to bacon as well, fully cooked bacon is a suitable alternative to raw bacon.