Chicken and potato jerk salad

Chicken and potato jerk salad

30 mins



  • 500g Perlas potatoes, thickly sliced
  • 1 red capsicum, cut into thick strips
  • 1 yellow capsicum, cut into thick strips
  • 1 red onion, cut into wedges
  • 2 1/2 tablespoons MasterFoodsⓇ Jamaican Style Spicy Jerk Rub
  • 2 tablespoons extra virgin olive oil
  • 600g chicken tenderloins
  • 1/4 cup aioli
  • 2 tablespoons plain Greek-style yoghurt
  • 2 tablespoons lime juice
  • 2 teaspoons finely chopped fresh thyme
  • 1 avocado, sliced
  • 80g baby spinach


  • Step 1

    Place potato in a microwave-safe bowl. Cover. Microwave on HIGH (100%) for 5 minutes or until almost tender. Cool for 10 minutes.

  • Step 2

    Place potato, capsicum and onion in a bowl. Add 1 1/2 tablespoons of the spice rub and half of the oil. Toss to combine. Place chicken in a separate bowl. Add remaining spice rub and remaining oil. Toss to combine.

  • Step 3

    Preheat a barbecue hotplate and chargrill plate on medium-high heat. Cook chicken and potato on chargrill for 2 to 3 minutes each side or until tender and cooked through. Meanwhile, cook capsicum and onion on hotplate, tossing occasionally, for 4 minutes or until charred and just tender.

  • Step 4

    Meanwhile, combine aioli, yoghurt, lime juice, thyme and extra spice rub in a bowl. Season with salt and pepper.

  • Step 5

    Halve chicken diagonally. Combine chicken and vegetables in a large bowl with avocado and spinach. Serve salad drizzled with dressing.

Recipe courtesy of

Serving size: 4

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