The Best Recipes from Sea Salt Villa

June 30, 2011
Tryall Club Chef
Tryall Club

Yellow Yam Pineapple and Jerk Chicken Salad

Main Course

– 1 lb yellow yam, diced bite-size
– 1 pineapple (1 lb), peeled and diced bite-size
– 4 chicken breasts marinated in jerk seasoning, grilled then sliced
– 1 medium red bell pepper, diced
– 1 small green bell pepper, diced
– 1 stalk scallions
– 1/4-tsp Scotch Bonnet pepper, finely chopped
– 1/2 small red onion
– salt and pepper to taste


Marinate chicken breast with jerk seasoning, then grill thoroughly and set aside to cool. Peel, dice and cook the yam for about four minutes over medium heat, then drain and set aside to cool. Dice the pineapple, onion, pepper, scotch bonnet and scallions. In a bowl, combine olive oil, vinegar, onion, peppers, scotch bonnet and scallions, adding salt and pepper and stirring well. Add in the yam and pineapple, then stir gently. Place on a bed of lettuce, slice the marinated chicken and add overtop, then garnish with parsley.


– 1/2-tsp horseradish
– 1/2-cup cranberry relish
– 3 tbsp olive oil
– 2 tbsp cane vinegar


Mix ingredients well in a shaker and serve cold.

Sea Salt Hot Sauce

– 2 and 1/2 lbs tomato, coursely chopped
– 1 can (14.5 oz) whole peeled tomato
– 2 lbs Scotch Bonnet peppers, seeded
– 2 red bell peppers, diced
– 1 medium onion, chopped
– 3 cloves garlic, chopped
– 1/4-cup vinegar
–1/4-teaspoon salt


In a sauce pan over medium heat, add olive oil then garlic and sauté until golden brown. Add in the onion and bell peppers, then sauté for 15 seconds before adding the rest of ingredients. Cook over low flame for 20 minutes, stirring consistently. Remove from flame and set aside to cool, then refrigerate for two days, blend and strain.


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