Atkins/Low Carb · Chicken

Escoveitch Chicken Salad

With summer on our doorstep, salads seem to be more tempting again. I don’t know about you, but certain food I just refuse to eat in the winter and certain food I won’t have in the summer. Salad as a main dish is summer food to me, so this is when I begin to dig the big salad bowls out and experiment with whatever I can find on my shelves and at my local greengrocer’s.

This salad gets its tart, spicy touch from the escoveitch sauce, which is a Jamaican pickle sauce.


  • 2 large chicken breasts
  • 1 clove garlic, crushed
  • salt and pepper to taste
  • 1 sprig fresh thyme, chopped
  • 90ml Walkerswod Escoveitch Sauce
  • 1 onion, sliced
  • 1 carrot, julienned
  • A mix of ‘normal’ salad ingredients like lettuce leaves, tomatoes, cucumber slices etc


  1. Season the chicken breasts with garlic, salt, pepper and fresh thyme and grill them.
  2. Heat Escoveitch sauce adding julienned carrots and onion slices.
  3. Slice chicken and pour pickles and sauce over.
  4. Allow chicken to cool.
  5. Mix chicken with salad.
  6. Add some of the sauce – how much depends on your taste – and a little olive/vegetable oil.