Chilli, Pineapple and Avocado

Chicken Salad
So warming and refreshing!
250 Reviews
Cals 516 · Prot 42 · Carbs 44 · Fat 22
Low-Carb
Calorie smart
Try Hello Chef Now
20 min
Chilli, Pineapple and Avocado Chicken Salad
So warming and refreshing!
250 Reviews
Cals 516 · Prot 42 · Carbs 44 · Fat 22
Low-Carb
Calorie smart
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Chicken
Chicken breast
300 Grams
Chilli powder
2 Grams
Paprika powder
2 Grams
Salt
1 Tsp
Black pepper
0.5 Tsp
Olive oil
2 Tbsp
Pineapple slices
140 Grams
Large red chilli
1 Piece
Salad
Romaine lettuce
200 Grams
Avocado
1 Piece
Sweet corn kernels
145 Grams
Cherry tomatoes
150 Grams
Spring onion
40 Grams
Fresh coriander
15 Grams
Lime
1 Piece
Olive oil
1 Tbsp
Salt
0.5 Tsp
Black pepper
0.5 Tsp

Allergens

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep chicken

1 Prep chicken

Lay chicken breasts between two large pieces of cling film. Bash with a rolling pin to flatten. Transfer to a plate. Season with chilli powder, paprika, salt, pepper, and oil. Set aside.
Prep salad

2 Prep salad

Rinse, dry and chop Romaine lettuce leaves. Halve avocado, remove stone and skin, and cut avocado to cubes. Rinse and drain sweet corn. Halve cherry tomatoes. Finely chop spring onion and coriander. Juice lime (use 1–2 Tbsp). Combine the salad ingredients in a bowl, and add oil, salt, and pepper. Mix well.
Prep pineapple and chilli

3 Prep pineapple and chilli

Cut pineapple to pieces. Remove chilli stems and cut chilli to rings.
Cook the chicken

4 Cook the chicken

Heat a pan over medium-high​ heat. Fry the seasoned chicken breasts for 4-5 minutes per side. Flip and add the pineapple pieces and chopped chilli. Fry until the chicken is cooked through and the pineapple is hot. Transfer the chicken to a plate and let rest for 5 minutes before slicing. Serve the chicken and warm pineapple and chilli mixture with the salad.
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