The more I travel, the more I'm starting to believe that your tastebuds adjust to the local cuisine. Because when I was down in Saint Martin a few weeks back, I was downing hot sauce like it was water. I was searching out the best food on the island and had lunch at a lolo (a local-style open-air grill) that had seriously amazing spicy grilled chicken. So I created this Saint Martin Calypso Chicken Salad recipe that brings the heat with this chicken marinade but lightens it all up with a salad perfect for the warmer weather.
8ouncesmixed baby greens such as kale, chard, and tatsoi
1/2red onionsliced paper thin
1ripe mangopeeled and small dice
1/3cuptoasted sliced almonds
2tablespoonstoasted sunflower seeds
3ouncescrumbled feta cheese
Instructions
Make The Chicken Marinade: For the chicken, Combine the hot sauce, 1/4 cup of the olive oil, 1/4 cup of the lime juice, 2 tablespoons of the honey, and ginger and whisk until smooth. Add a pinch of kosher salt and a few cranks of black pepper then taste. If you want it hotter, add more hot sauce. Add the chicken and turn to coat. Place in an airtight container and marinate anywhere from 1 hour to 8 hours.
Make The Creamy Dressing: Combine the sour cream, orange juice, 1 tablespoon of the honey, remaining lime juice, balsamic vinegar, and 1/2 cup of the olive oil in a blender. Add a pinch of kosher salt and a few cranks of black pepper and process for about 30 seconds and refrigerate until ready to use. (Dressing can be made up to two days ahead of time — store refrigerated in an airtight container.)
Grill The Chicken: Heat a gas or charcoal grill to high (about 400°F) and rub the grill with a towel dipped in vegetable oil. Remove the chicken from the marinade and let any excess marinade drip off and set marinade aside. Place the chicken on the grill and cook uncovered, turning rarely, about 10 minutes. Then baste the chicken with the remaining honey marinade every few minutes and continue cooking until the chicken is charred and the juices are running clear, about 10 to 15 minutes more. Remove chicken from heat and let rest a few minutes while you put the salad together.
Assemble The Salad: Layer the greens, onion, mango, almonds, sunflower seeds, and feta in a serving bowl. Thinly slice the chicken and arrange it across the salad. Serve with dressing passed on the side.