Double Caribbean Chicken & Creamy Cos Salad
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Double Caribbean Chicken & Creamy Cos Salad

Double 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 caramelized goodness. This BBQ delight brings island vibes to your plate with every bite!

Allergens:
Egg

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time30 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1

Cos Lettuce

1

Avocado

1

Fresh Chilli

1

Pineapple Slices

1

Mild Caribbean Jerk Seasoning

2

Chicken Thigh

1

Mayonnaise

(Contains Egg; )

Not included in your delivery

1

olive oil

honey

white wine vinegar

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Nutrition Values

Energy (kJ)3235 kJ
Calories516 kcal
Fat54.9 g
of which saturates12.2 g
Carbohydrate23.2 g
of which sugars18.6 g
Dietary Fibre6.4 g
Protein60.3 g
Sodium1102 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.

Instructions

1

• Preheat BBQ to high heat. • Roughly chop cos lettuce. Slice avocado in half, scoop out flesh and roughly chop. Thinly slice fresh chilli. 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, 8-12 minutes. Transfer to a plate and drizzle with the honey.

NO BBQ? In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken thigh, turning occasionally, until browned and cooked through, 14-16 minutes. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Add chicken to BBQ grill plate and cook, turning occasionally, until charred and cooked through, 8-12 minutes (cook in batches if your pan is getting crowded). Transfer to a plate and drizzle with the honey.

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

5

• Roughly chop pineapple. • In a medium bowl, combine pineappple, avocado, chilli, a drizzle of white wine vinegar and olive oil. Season to taste. • In a large bowl, combine cos, mayonnaise, 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. Enjoy!