Jerk Chicken Salad

with Mango and Coconut
Jerk marinade comes in lots of forms - we love this one for its thyminess and spice!
1,929 Reviews
Cals 471 · Prot 53 · Carbs 50 · Fat 9
Low Carb
Calorie smart
Try Hello Chef Now
30 min
Jerk Chicken Salad with Mango and Coconut
Jerk marinade comes in lots of forms - we love this one for its thyminess and spice!
1,929 Reviews
Cals 471 · Prot 53 · Carbs 50 · Fat 9
Low Carb
Calorie smart
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Jerk Chicken
Chicken breast
400 Grams
Spring onion
40 Grams
Lime
1 Piece
Olive oil
3 Tbsp
Chilli flakes
2 Grams
Soy sauce 9*
20 ML
Allspice powder
2 Grams
Coconut sugar
10 Grams
Ginger garlic paste
10 Grams
Dried thyme
2 Grams
Vegetable oil
1 Tbsp
Salad
Red onion
1 Piece
Olive oil
1 Tbsp
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Mango
1 Piece
Red pepper
1 Piece
Romaine lettuce
200 Grams
Fresh coriander
15 Grams
Coconut flakes
15 Grams

Allergens

*9 Soya
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) 1974 / 471
Fats (g) 8.9
of which saturated (g) 5
Carbohydrates (g) 50
of which sugars (g) 33.8
Fibers (g) 10.9
Proteins (g) 52.8
Salt (g) 2.5
*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

Blitz marinade

1 Blitz marinade

Chop the spring onion roughly. Juice 1/2/2 limes into a food blender. Place the spring onion, olive oil, chilli flakes (spicy!), soy sauce, allspice, coconut sugar, ginger garlic paste, 1/1/2 tbsp of water and the dried thyme in a blender, and blitz for 2 min until smooth.
Marinate chicken

2 Marinate chicken

Place the chicken in the marinade and turn it until fully coated. Set aside.
Tip! Marinate the chicken for up to 48 hours beforehand. Why not barbecue it?
Make dressing

3 Make dressing

Peel and very finely slice the red onion. Place the onion in a bowl and squeeze the remaining lime over it. Add the olive oil and season with salt and pepper - set aside.
Tip! Go easy on the onion if you're sensitive to strong flavours.
Prep salad

4 Prep salad

Peel and chop the mango into small cubes. De-seed and finely chop the red pepper. Roughly chop the lettuce.
Fry chicken

5 Fry chicken

Heat a pan over a medium heat with a drizzle of oil. Lift the chicken out of its marinade and fry it for 5 min on each side or until cooked through (don't worry if it chars slightly!). Set aside to rest, season with salt, then slice. Discard the remaining marinade.
Serve

6 Serve

Toss the lettuce, mango and red pepper in the onion dressing. Divide among plates and top with the sliced chicken. Garnish with the coriander leaves and coconut flakes.
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