Chilli, Pineapple and Avocado

Name: Chilli, Pineapple and Avocado Chicken Salad
Total time: 20 min
Yield: 2, 3 or 4 people
Ingredients: 300 Grams of Chicken breast; 2 Grams of Chilli powder; 2 Grams of Paprika powder; 1 Tsp of Salt; 1 Tsp of Black pepper; 2 Tbsp of Olive oil; 140 Grams of Pineapple slices; 1 Pieces of Large red chilli; 200 Grams of Romaine lettuce; 1 Pieces of Avocado; 122 Grams of Sweet corn kernels; 150 Grams of Cherry tomatoes; 40 Grams of Spring onion; 15 Grams of Fresh coriander; 1 Pieces of Lime; 1 Tbsp of Olive oil; 1 Tsp of Salt; 1 Tsp of Black pepper

Chicken Salad

So warming and refreshing!

56 Reviews

Cals 543 · Prot 43 · Carbs 50 · Fat 21

Low Carb

20 min

Chilli, Pineapple and Avocado Chicken Salad

So warming and refreshing!

56 Reviews

Cals 543 · Prot 43 · Carbs 50 · Fat 21

Low Carb

Ingredients

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

122 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.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2276 / 543
Fats (g)	21.4
of which saturated (g)	3.1
Carbohydrates (g)	50
of which sugars (g)	18.5
Fibers (g)	16
Proteins (g)	42.6
Salt (g)	0.7

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

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

Instructions

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.

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.

3 Prep pineapple and chilli

Cut pineapple to pieces. Remove chilli stems and cut chilli to rings.

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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