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Caribbean Chicken & Creamy Cos Salad

Caribbean Chicken & Creamy Cos Salad

with Charred Pineapple Salsa
Recipe Development Team
Recipe Development TeamUpdated on December 16, 2025
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Calories
416 kcal
Protein
31g protein
Total
30 minutes
Difficulty
Easy
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

1

Cos Lettuce

1

Avocado

320 g

Chicken Thigh

1

Fresh Chilli

1 tin

Pineapple Slices

1 sachet

Mild Caribbean Jerk Seasoning

Calories416 kcal
Energy (kJ)1740 kJ
Fat26.8 g
of which saturates6 g
Carbohydrate18.5 g
of which sugars15.6 g
Dietary Fibre5 g
Protein31 g
Sodium631 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

1

• Preheat BBQ to high heat. • Roughly chop cos lettuce. • Slice avocado in half, scoop out flesh and roughly chop. • Thinly slice fresh chilli (if using!). • Drain pineapple slices.

2

• In a medium bowl, combine mild Caribbean jerk seasoning and a generous drizzle of olive oil. • Add chicken thigh and turn to coat. Set aside.

3

• When the BBQ is hot, grill pineapple until charred, 2-4 minutes each side.

No BBQ? Heat a large frying pan over a high heat. Cook pineapple until lightly charred, 2-3 minutes each side.

4

• Add chicken to BBQ grill plate and cook, turning occasionally, until charred and cooked through (when no longer pink inside), 8-12 minutes. • Transfer to a plate, then drizzle with the honey.

No BBQ? Return large frying pan to medium-high heat with a drizzle of olive oil. Cook chicken thigh, turning occasionally, until browned and cooked through, 14-16 minutes.

5

• Meanwhile, roughly chop pineapple. • In a second medium bowl, combine pineappple, avocado, chilli and a drizzle of white wine vinegar and olive oil. Season to taste. • In a large bowl, combine cos lettuce, mayonnaise and a drizzle of white wine vinegar and olive oil. Season to taste.

6

• Thinly slice chicken. • Divide creamy cos salad between bowls. • Top with charred pineapple salsa and Caribbean chicken to serve. Enjoy!