For the Jerk Chicken:

• 2–3 boneless, skinless chicken breasts or thighs
• Jerk Marinade:
  • 2–3 tablespoons allspice (pimento)
  • 1 tablespoon thyme (dried or fresh)
  • 1–2 scotch bonnet peppers (for heat)
  • 2–3 cloves garlic, minced
  • 1–2 teaspoons ginger, grated
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • Salt and pepper to taste

For the Salad Base:

• 4 cups mixed greens (e.g., romaine, spinach)
• 1 cup cherry or grape tomatoes, chopped
• 1 medium cucumber, sliced or diced
• 1 cup diced bell peppers (red, yellow, or orange)
• ½ small red onion, thinly sliced
• 1 avocado, diced

For the Dressing:

• ¼ cup olive oil
• 2 tablespoons lime juice
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• 2 tablespoons fresh cilantro, chopped