There’s a local Caribbean restaurant we like to go to for happy hour. I don’t tend to order sangria out (they’re generally way too sweet), but this place has the best sangria everrrrr. They have decent food too, but to be honest, we go out of the way for the sangria, haha.
Last month, we went for dinner and I was craving a salad, and trying to balance the sangria with a healthier meal. When I’m trying to eat healthy-ish at a restaurant where I don’t know the menu, I tend to stick to lower-carb. I saw they had a Jerk Chicken Caesar Salad on the menu, and it did not disappoint! It was spicy from the jerk seasonings, and creamy from the cool Caesar dressing. It was topped with cornbread croutons (!!), and I was so glad I ordered this salad.
Disclosure: This post is written in partnership with Stonyfield Organic as a member of their Clean Plate Club. As always, the opinions here are all my own!
I wanted to re-create this Jerk Chicken Salad at Casa de Crews, and clean it up a bit. This month Stonyfield Organic is teaming up with Taylor Farms – each brand has a similar philosophy, and we wanted to showcase fresh, yummy salads to mix with Stonyfield Organic Yogurts.
I love making my own homemade Caesar dressings. I have made it many times with Greek yogurt. Sometimes I’ll opt for avocado oil. It just depends on my mood, and what I already have on hand. Most of the time, you’ll find a similar Caesar dressing recipe with low-fat yogurt, and that’s fine. I almost always have a 32-ounce container of Stonyfield’s Smooth & Creamy plain whole milk yogurt. I like to cook and/or bake with whole milk Greek yogurts. For eating as a snack, I’ll go for a lower-fat. 1 cup of whole milk yogurt contains 8g of fat, and we’re only using 3/4 cup with many servings, so I don’t see any harm. Honestly, you do you, though.
I can typically find a variety of Taylor Farms greens at the Super Target up the street, and I love the 50/50 blend baby spring mix, with baby spinach. I like both greens for salads, but when they’re exclusively one or the other, I get kind of bored, so I like that this is a mix, of a mix.
We have a few homemade spice rubs in the pantry, including a jerk seasoning, but you can also find a blend at the grocery store already done. We’re just nerds.
- ¾ cup Greek yogurt, plain
- ½ cup freshly grated Parmesan cheese
- 3 tbsp extra-virgin olive oil
- 1½ tsp anchovy paste (start with 1 tsp, and add an additional ½ to taste)
- 1½ tsp Dijon mustard
- 1 large garlic clove, minced
- 3 tbsp freshly squeezed lemon juice
- 1 lb chicken breast, pounded thin
- 1 tbsp extra-virgin olive oil
- 2 tbsp jerk spice seasoning
- 1 11-ounce container 50/50 blend
- 2 tbsp freshly grated Parmesan cheese, for garnish
- To a bowl, whisk all ingredients except lemon juice. Whisk lemon juice, to taste.
- To a skillet, add olive oil, and heat on medium-high. Coat chicken breasts in jerk spice. Reduce temperature to medium-low, and grill until chicken is no longer pink (about 6 minutes each side).
- Remove chicken from skillet, and let sit for 5 minutes.
- To a bowl, mix 1 generous tablespoon of Caesar dressing with 50/50 mix. Top with sliced chicken, and extra Parmesan cheese.