Taste The Islands Jerk Chicken Salad - cooking recipe

Ingredients

1 lb boneless chicken strips (you can use chicken breasts but I prefer the dark more succulent meat of the legs and thighs.)
2 teaspoons walkerswood hot and spicy jamaican jerk spice (2 tsp is the amount recommended but I put 2 to 3 tbp. It's to your taste.)
1/4 tablespoon canola oil
1/4 cup cooking butter
1 tablespoon white wine vinegar (or regular vinegar if that's all you have on hand)
3 tablespoons lime juice
1 tablespoon finely chopped fresh culantro (or 2 tablespoons cilantro)
1/4 teaspoon salt
1 dash fresh coarse ground black pepper
6 cups torn lettuce
8 cherry tomatoes (halved or quartered)
1/2 medium avocado, pitted peeled and coarsely chopped

Preparation

The chicken can be done the day before.
Rub legs and thighs with butter and jerk seasonings. Marinate for 1/2 hr or overnight. Grill or roast in 375\u00b0F oven for 45 mins to an hour or until chicken is no longer pink when pierced with a fork. Baste chicken with butter throughout cooking process.
In a screw top jar, combine 1/4 cup oil, lime juice, culantro (or sub cilantro, vinegar, 1/4 teaspoon salt and dash black pepper. Cover and shake well to make the dressing.
Arrange on lettuce on 4 salad plates. Top with chicken, tomatoes, and avocado. Drizzle with dressing.