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Flavorful Jamaican Jerk Chicken Pasta Salad with Mango Scotch Bonnet Dressing

Jamaican jerk chicken pasta salad - featured image
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A vibrant and easy-to-make Jamaican jerk chicken pasta salad featuring a sweet and spicy mango scotch bonnet dressing, perfect for summer meals.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts
  • 2 tbsp jerk seasoning blend
  • 2 tbsp olive oil (for marinating and grilling)
  • 1 lime, juiced
  • Salt and pepper to taste
  • 8 oz penne pasta, cooked al dente
  • 1 red bell pepper, diced
  • Green onions, sliced thin
  • 2 tbsp fresh cilantro, chopped
  • Cherry tomatoes, halved (optional)
  • 1 large ripe mango, peeled and chopped
  • 1/2 scotch bonnet pepper, seeds removed (adjust to taste)
  • 2 tbsp apple cider vinegar
  • 1 tbsp honey or agave syrup
  • 1/4 cup (60 ml) olive oil
  • 1 tsp fresh ginger, grated
  • Salt and black pepper to taste

Instructions

  1. Prepare the jerk chicken marinade by combining 2 tablespoons of jerk seasoning, 2 tablespoons olive oil, lime juice, salt, and pepper in a medium bowl. Add chicken breasts and coat thoroughly. Cover and marinate for at least 20 minutes or up to 2 hours.
  2. Bring a large pot of salted water to a boil. Add 8 oz penne pasta and cook according to package instructions until al dente (10-12 minutes). Drain, rinse with cold water, and set aside to cool.
  3. Heat a grill pan over medium-high heat. Grill the marinated chicken breasts for 5-6 minutes per side or until internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5 minutes before slicing into bite-sized pieces.
  4. Make the mango scotch bonnet dressing by blending chopped mango, half a scotch bonnet pepper, apple cider vinegar, honey, olive oil, grated ginger, salt, and pepper until smooth. Adjust seasoning and heat as needed.
  5. In a large bowl, mix cooled pasta, diced red bell pepper, sliced green onions, chopped cilantro, and cherry tomatoes if using. Add sliced jerk chicken on top.
  6. Pour the mango scotch bonnet dressing over the salad and gently toss to coat evenly.
  7. Chill the salad in the refrigerator for 15-20 minutes before serving to allow flavors to meld. Adjust salt or add a squeeze of lime juice if needed before plating.

Notes

Marinate chicken for at least 20 minutes or overnight for best flavor. Start with less scotch bonnet pepper and add more gradually to control heat. Let salad chill before serving to meld flavors. Use gluten-free pasta or spiralized vegetables for gluten-free option. Rest chicken under foil after grilling to retain juices.

Nutrition

Keywords: Jamaican jerk chicken, pasta salad, mango scotch bonnet dressing, summer recipe, Caribbean flavors, spicy pasta salad, easy meals

Find it online: https://sweetstirring.com/flavorful-jamaican-jerk-chicken-pasta-salad-with-mango-scotch-bonnet-dressing-recipe-for-easy-summer-meals/