Caribbean Chicken & Creamy Cos Salad
with Charred Pineapple Salsa
Fire up the grill for this Caribbean-inspired feast! Juicy, spice-rubbed chicken is flame-kissed to perfection, paired with a refreshing creamy cos lettuce salad. A sweet, smokey charred pineapple salsa adds a tropical twist, balancing the heat with bursts of caramelised goodness. No BBQ? No worries! Just follow the stovetop method. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Ingredients
1
Cos Lettuce
1
Avocado
320 g
Chicken Thigh
1
Fresh Chilli
1 tin
Pineapple Slices
1 sachet
Mild Caribbean Jerk Seasoning
Nutrition Values
Cooking Steps
• 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.
• 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.
• 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.
• 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.
• 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.
• Thinly slice chicken. • Divide creamy cos salad between bowls. • Top with charred pineapple salsa and Caribbean chicken to serve. Enjoy!
