Grilled Jerk Chicken & Creamy Cos Salad
with Charred Pineapple Salsa & Fresh Chilli
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
Cos Lettuce
1
Avocado
320 g
Chicken Thigh
1
Fresh Chilli
1 tin
Pineapple Slices
1 sachet
Mild Caribbean Jerk Seasoning
1 packet
Mayonnaise
(Contains: Soy, Sesame, Fish, Eggs, May contain traces of allergens; )
Not included in your delivery
1 drizzle
olive oil
1 tsp
honey
1 drizzle
white wine vinegar
2 tbs
Mayonnaise
(Contains: Eggs; )
Nutrition Values
Utensils
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 high heat. Cook pineapple until lightly charred, 2-3 minutes each side.
• Add chicken to BBQ 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 with salt and pepper.
• 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 grilled jerk chicken to serve. Enjoy!
