Jerk Chicken Salad

Name: Jerk Chicken Salad with Mango and Coconut
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Chicken breast; 40 Grams of Spring onion; 1 Piece of Lime; 3 Tbsp of Olive oil; 2 Grams of Chilli flakes; 20 ML of Soy sauce; 2 Grams of Allspice powder; 10 Grams of Coconut sugar; 10 Grams of Ginger garlic paste; 2 Grams of Dried thyme; 1 Tbsp of Vegetable oil; 1 Piece of Red onion; 1 Tbsp of Olive oil; 1 Tsp of Salt; 1 Tsp of Black pepper; 1 Piece of Mango; 1 Piece of Red pepper; 200 Grams of Romaine lettuce; 15 Grams of Fresh coriander; 15 Grams of Coconut flakes

with Mango and Coconut

Jerk marinade comes in lots of forms - we love this one for its thyminess and spice!

281 Reviews

Cals 428 · Prot 52 · Carbs 46 · Fat 6

Low Carb

Calorie Smart

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!

281 Reviews

Cals 428 · Prot 52 · Carbs 46 · Fat 6

Low Carb

Calorie Smart

Ingredients

Jerk Chicken

Chicken breast

400 Grams

Spring onion

40 Grams

Lime

1 Piece

Olive oil

3 Tbsp

Chilli flakes

2 Grams

Soy sauce 9*10*11*

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, *10 Wheat, *11 Gluten

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)	1790 / 428
Fats (g)	5.5
of which saturated (g)	1.9
Carbohydrates (g)	46
of which sugars (g)	30.8
Fibers (g)	10.4
Proteins (g)	51.9
Salt (g)	2.7

*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 Blitz marinade

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

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?

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.

4 Prep salad

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

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.

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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