• 2 boneless, skinless chicken breasts
  • 1 tablespoon Dunn's River Jamaican Jerk Seasoning
  • 2 tablespoons olive oil
  • 2 tablespoons soured cream
  • ½ lemon, juice only
  • 1 bag pre-washed mixed salad leaves


  1. 1

    Cut each chicken breast into 4 or 5 large strips. Place in a shallow dish and add the Dunn's River Jamaican Jerk Seasoning, then rub evenly over the chicken strips.

  2. 2

    Cover the dish and leave to marinate in a cool place for at least 30 minutes – or overnight in the fridge if time allows.

  3. 3

    Heat 1 tablespoon of the oil the oil in a large frying pan or wok and stir-fry the chicken strips for 5 minutes or until the chicken is fully cooked through.

  4. 4

    Remove the cooked chicken and set to one side. Add the remaining 1 tablespoon olive oil to the pan juices and cook for 30 seconds - 1 minute on a high heat, stirring throughout. Remove from the heat to serve.

  5. 5

    Meanwhile, make the dressing by mixing the soured cream and lemon and then tossing through the salad leaves.

  6. 6

    Serve the Jerk chicken strips drizzled with the pan juices and accompanied with the Caesar-style salad.

  7. 7

    Cook's tip: When handling chillies or rubbing meats with spicy hot marinades, first run some olive oil into your clean hands. This makes it much easier to then wash away any lingering smells and chilli traces!

  8. 8

    *All information included in this recipe has been provided by Grace Foods UK Ltd.

Nutritional Details

Each serving provides
  • Energy 0kj 0kcal 0%
  • Fat 11.0g 16%
  • Saturates 3.2g 16%
  • Sugars 1.9g 2%
  • Salt 0.3g 5%

% of the Reference Intakes

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