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. This BBQ delight brings island vibes to your plate with every bite!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The quantities provided above are averages only.
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
Ingredients
1 head
cos lettuce
1
avocado
½
fresh chilli (optional)
1 tin
Pineapple Slices
1 sachet
Mild Caribbean Jerk Seasoning
1 packet
chicken breast
1 packet
mayonnaise
(Contains Egg; )
Not included in your delivery
olive oil
1 tsp
honey
drizzle
white wine vinegar
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. Drain pineapple slices.
• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine mild Caribbean jerk seasoning and a generous drizzle of olive oil. Add chicken steaks 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, 3-5 minutes each side. 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 steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded).
• 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.
• Thinly slice chicken. • Divide creamy cos salad between bowls. • Top with charred pineapple salsa and Caribbean chicken. Enjoy!