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Coconut Jerk Chicken Greek Salad

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Thank you Jr. Chef Bianca Watier for creating this delicious recipe and for being a part of our 3rd annual Grace Jr Chef competition! We at Grace are very proud of the excellent dishes this next generation created.

INGREDIENTS:

For Jerk Chicken

• 3 Chicken breast
• 3 Tbsp Grace Jerk Seasoning
• 1 Container Grace Coconut Water
• ¼ tsp salt
• ¼ tsp pepper
• 2 tbsp honey
• 2 tbsp soya sauce
• 2 tsp mustard
• ¼ tsp thyme
• 5 garlic cloves – finely diced

Grace 100% Pure Coconut Water
Grace Jerk Seasoning

For Greek Salad

• 2 large plum tomatoes, seeded, coarsely chopped
• 3/4 cucumber, peeled, seeded, coarsely chopped
• 1/2 red onion, peeled, chopped
• 1 bell pepper, seeded, coarsely chopped
• A heaping half cup crumbled feta cheese
• 1 head of iceberg lettuce
• 1 red onion – diced
• 1/3 jar of sliced Kalamata olives (Black Olives)
• 1 carrot shaved
• Pineapple chucks (juice in)
• 1 bottle of Greek feta salad dressing

DIRECTIONS:

For Jerk Chicken

1. Combine dry ingredients in a bowl. (Thyme, garlic cloves, salt and pepper)
2. Roll chicken breast in rub and let sit for 2 hours (overnight if possible).
3. In a separate bowl combine all other ingredients.
4. Heat BBQ to grill chicken. Coat chicken in mixture and grill. Once cooked roughly chop chicken breast.

For Greek Salad

Combine all ingredients in a large bowl and let sit for 1 hour.

Serve chilled salad with chopped chicken on top sprinkle with pineapple for dressing.