Jerk Chicken & Roasted Plantain Salad

Pat the chicken thighs dry and coat generously with jerk seasoning, salt, and black pepper on all sides. Drizzle with olive oil and let marinate for at least 15 minutes at room temperature, or up to overnight in the refrigerator for deeper flavor.

Heat a grill or grill pan to medium-high heat and oil the grates lightly. Grill the chicken thighs for 6-7 minutes per side until the skin is charred with beautiful grill marks and the internal temperature reaches 165°F. Rest for 5 minutes before slicing against the grain.

Peel the plantain and slice on a bias into 1/2-inch pieces. Trim the woody ends from the asparagus spears. Toss both with olive oil, salt, and black pepper, then spread on a baking sheet in a single layer. Roast at 400°F for 15-18 minutes, turning once, until the plantain is caramelized and the asparagus is tender with lightly charred tips.

Whisk together the lime juice, olive oil, and honey until smooth and emulsified. Season with salt and black pepper to taste. The dressing should be bright and citrusy with just enough sweetness to complement the spicy jerk chicken.

Shred the cabbage into thin ribbons and slice the radishes into paper-thin rounds. Combine the mixed greens, shredded cabbage, and sliced radishes in a large bowl. Toss with half of the lime dressing to lightly coat the greens.

Spread the dressed salad base across a serving platter. Arrange the sliced jerk chicken, roasted plantain pieces, and charred asparagus spears on top. Drizzle with the remaining lime dressing and serve immediately.