Mexican Pulled Chicken Salad
with Pineapple Salsa
This one's yummy and light!
30 min
This one's yummy and light!
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Ingredients
Number of People:
Pulled chicken
Chicken breast
400 Grams
Vegetable oil
1 Tbsp
Garlic onion powder
4 Grams
Cumin powder
2 Grams
Mild tomato salsa
60 Grams
Soy sauce
9*
20 ML
Chipotle powder
2 Grams
Salsa
Spring onion
40 Grams
Fresh coriander
15 Grams
Lime
1 Piece
Cherry tomatoes
150 Grams
Large red chilli
0.5 Piece
Pineapple chunks
140 Grams
Olive oil
1 Tbsp
Salt
0.5 Tsp
Black pepper
0.5 Tsp
To serve
Baby gem lettuce
3 Piece
Sour cream
4*
60 Grams
Allergens
*9 Soya, *4 Milk
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
1 Boil chicken
Bring a large pot of water to a boil. Add the whole chicken breasts and cook for 8 min or until cooked through. Drain and transfer the chicken to a plate. Reserve the pot.
2 Prep
Meanwhile, finely slice the spring onion. Roughly chop the coriander leaves. Slice the lime into wedges. Halve the cherry tomatoes. Finely chop the red chilli. Drain the pineapple chunks.
3 Pull chicken
Using two forks, pull the chicken until it's fully shredded. Return the pot over a medium heat with a drizzle of oil. Add the chicken, garlic onion powder, cumin powder, mild tomato salsa, soy sauce and a pinch of chipotle (spicy!). Fry for 1 min stirring constantly.
4 Make salsa
Add the chopped pineapple, cherry tomatoes, red chilli (spicy!), coriander and spring onion to a bowl. Squeeze the lime juice into the bowl, drizzle with olive oil and season with salt and pepper. Give everything a good mix up - this is your pineapple salsa. Chop the baby gem lettuce.
Tip! Don't add the coriander to the salsa until just before serving or it will go limp!
5 Serve
Serve the shredded chicken over the chopped baby gem lettuce with the pineapple salsa and sour cream to the side.
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