calypso chicken salad
photograph by Amy Brinkley
  • 1 ½ pound skinless, boneless chicken thighs
  • 1 – 1 ½ teaspoon prepared jerk paste, according to taste
  • 3 cups N.C. sweet potatoes, peeled and cut into ¾-inch cubes
  • 2 tablespoons olive oil
  • ½ cups prepared barbecue sauce
  • ½ cups mango chutney
  • 1 (1-pound) package prewashed spinach leaves
  • 2 cups diced mango
  • ½ red onion, diced
  • ½ cups roasted cashews
  • ¼ cups chopped cilantro

Rub chicken thighs with jerk paste and marinate in refrigerator 1 hour – overnight.

Grill chicken on grill or in a grill pan until cooked through, approximately 20 minutes. Let rest until cool enough to handle. Slice chicken and set aside.

Meanwhile, preheat oven to 425°. On a rimmed baking sheet, toss together sweet potato cubes, oil, and salt and pepper to taste. Roast until potatoes are tender, about 20 – 25 minutes. Remove from sheet and let cool slightly.

Combine barbecue sauce and mango chutney in a small saucepan. Simmer over low heat 10 minutes, or until slightly thickened. Let cool to room temperature.

Place spinach leaves in a serving bowl. Spoon sweet potatoes into the center. Top with sliced chicken, mango, onion, and cashews. Drizzle with mango barbecue sauce. Sprinkle with cilantro.

Serve at room temperature or chilled.

Serves 4.

– Recipe by Felice Bogus • Raleigh, North Carolina

This post was originally published as sponsored content in coordination with Lowes Foods.

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