Assemble individual salads by placing a bed of salad greens in each bowl and topping it with sliced chicken, mangoes, tomatoes, and a handful of plantain chips (if using).

Pour 2/3 of the dressing over the greens and toss to combine.

In a large bowl, combine the salad greens.

Grill the chicken, turning a couple of times during grilling, until the chicken is cooked through and the juices are running clear.

Turn the grill down to medium-high heat.

Slowly drizzle in the oil while you're whisking.

Whisk together the dressing ingredients (except for the oil).

When you're ready to prep the salads, preheat your grill to high heat.

Chill and let it marinate for at least 2 hours, up to 24 hours.

In a small bowl, stir together the oil, lime juice, jerk seasoning, and salt.

Place the chicken in a large bowl or a zip-top plastic bag.

If you make one of my recipes, be sure to post it on social media and tag me at or #perrysplate so I can send you some love! Speaking of plantains and Caribbean-inspired recipes, I think I’ll give this Caribbean Chicken Bowls with Grilled Plantains from Taylor at Food Faith Fitness a try. They are quite starchy so I try not to eat an entire bag in one sitting. I even thought they tasted odd at first, but when I realized they had a potato chip vibe going on I was hooked. At first I was leery because I hadn’t eaten plantains before and they look dangerously like bananas. I’m a little obsessed with plantain chips lately - especially the roasted ones at Trader Joe’s.

It was the finishing touch on this salad. And the creamy lime vinaigrette is SUPER good with this. I included the jerk seasoning recipe in my cookbook, but you can use store-bought (I love Spicely’s jerk seasoning because it’s salt-free!) or use a quick Google search and throw together your own. Jerk seasoning is traditionally on the hot side, but I made some of my own, and toned it down for the kids. I don’t think it’s possible to have too many grilled chicken recipes. I have to say though, having a glittery kitchen floor is kind of cool. Possibly for life - with the exception of Christmas craft projects. (Scratched cornieas!) They responded by putting more on their face and in their hair. They started putting gold glitter on their faces after a while, and I did my motherly duty and warned them that it would be miserable if they got it in their eyes. Maybe because my kids are all five years older? When the glitter comes out, suddenly they’re three again. I’m not sure why I assumed today would be different.

It gets into cracks and crevices EVERYWHERE and on EVERYONE. I was feeling like a cool mom (this should be a red flag, really) so I let them pull out some glitter. We did have one glorious hour this afternoon where they were sitting around the kitchen table happily painting. Why do they make it so hard to loosen up and have fun? Feral monkeys, they are. I try to love summer break and have fun with my kids, but dang. Well, that enormous high was interrupted frequently by the chaos that is summer break. To celebrate I’ve got FIVE giveaways over on my Instagram account during Aug 1-5! Head over and follow along for a chance to win signed copies of my book, some goodies from Primal Kitchen and Julie’s Real, Amazon cash, and an INSTANT POT. SO many of you have received The Big Book of Paleo Slow Cooking already (I’m still wondering how that happened because the release date is tomorrow…?) and have been texting me and tagging me and telling me how much you love it! I feel like I’ve been on an enormous high all week. I’m super excited to tell you about this salad with jerk chicken & mangoes, but first I want to say THANK YOU.

Jerk chicken salad