Caribbean Style Jerk Chicken with Caribbean Salad

what to call it?

this Caribbean Style Jerk Chicken with Papaya and Caribbean Salad with mango and avocado was a hit! And easy! I used a store bought Caribbean Style Jerk with Papaya marinade, marinated chicken half the day. Placed on parchment paper lined sheet pan, put in 425° oven for 20-25 minutes or when internal temperature reaches 165°. Before chicken was done I prepared a large salad with

romaine lettuce,

1 mango, sliced

1 avocado, diced

1/4 red onion, sliced

1 cucumber, sliced

few cherry tomatoes

Turned out nobody used the new Food Network’s Orange Citrus Vinaigrette, we preferred honey mustard, Ken’s Steakhouse Honey Mustard. All is not lost w/citrus vinaigrette though, it’ll make a good marinade.

Decided to slice chicken and serve on salad (or close to it, ha). I did not think of that originally. My plan was simply chicken with a salad, but when all was said and done…it changed to a Caribbean Jerk Chicken Salad. It was honestly really good! Great taste.