Jamaican Chicken Rice and Bean Salad
Transport your taste buds to the tropics with this vibrant and hearty Jamaican Chicken Rice and Bean Salad! This easy-to-make dish combines tender, juicy jerk-seasoned chicken with a medley of fluffy white rice, black beans, kidney beans, and crisp red bell peppers, all tossed in a zesty lime and honey dressing. Bursting with fresh cilantro and scallions, this salad delivers a perfect balance of bold, spicy, and refreshing flavors. Ideal for meal prep or as a crowd-pleasing side dish, it’s packed with protein and nutrients, making it perfect for a wholesome lunch or dinner. Serve it chilled or at room temperature for a delightful taste of the Caribbean with every bite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons jerk seasoning
- 2 tablespoons olive oil
- 3 cups white rice, cooked and cooled
- 1 cup black beans, drained and rinsed
- 1 cup kidney beans, drained and rinsed
- 1 medium red bell pepper, diced
- 3 pieces scallions, chopped
- 2 tablespoons fresh cilantro, chopped
- 1 piece lime, juiced
- 1 teaspoon honey
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your grill or a skillet over medium heat.
Rub the chicken breasts with 1 tablespoon of olive oil and coat them with the jerk seasoning on both sides.
Grill or cook the chicken in the skillet for 5-6 minutes on each side until fully cooked and the internal temperature reaches 165°F (74°C). Set aside to rest before slicing into thin strips.
In a large bowl, combine the cooked and cooled rice, black beans, kidney beans, diced red bell pepper, scallions, and chopped cilantro.
In a small bowl, whisk together the lime juice, remaining tablespoon of olive oil, honey, salt, and black pepper to make the dressing.
Pour the dressing over the rice and bean mixture and toss gently to combine.
Top the salad with the sliced jerk chicken.
Serve the Jamaican Chicken Rice and Bean Salad chilled or at room temperature, garnished with additional cilantro if desired.
Nutrition Facts
Calories |
2121 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.1 g | 58% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 6841 mg | 297% | |
| Total Carbohydrate | 297.1 g | 108% | |
| Dietary Fiber | 32.7 g | 117% | |
| Total Sugars | 44.4 g | ||
| Protein | 152.7 g | 305% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 321 mg | 25% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 2887 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
