Mexican Pulled Chicken Salad

with Pineapple Salsa
Low-Carb
Calorie smart
This one's yummy and light!
Cooking time: 20 min
Cals 453 · Prot 29 · Carbs 54 · Fat 14
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Ingredients
Number of People:

Pulled chicken

Pulled chicken
350 Grams
Vegetable oil
1 Tbsp
Chipotle powder
2 Grams
Cumin powder
2 Grams
Soy sauce
20 ML

Salsa

Spring onion
40 Grams
Fresh coriander
15 Grams
Lime
1 Piece
Cherry tomatoes
150 Grams
Large red chilli
0.5 Pieces
Pineapple slices
140 Grams
Olive oil
1 Tbsp
Salt
0.5 Tsp
Black pepper
0.5 Tsp

To serve

Baby gem lettuce
3 Pieces
Sour cream
60 Grams

Instructions

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1 Fry chicken
Heat a non-stick pan over a medium heat with a drizzle of oil. Once hot, add the chipotle powder (spicy!), cumin powder, pulled chicken and soy sauce. Cook for 4 min. 
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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. Dice the pineapple slices.
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3 Make salsa
Add the chopped pineapplecherry tomatoesred 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.
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4 Serve
Serve the shredded chicken over the chopped baby gem lettuce with the pineapple salsa and sour cream to the side. 
Tips for fussy eaters
Add brown rice or re-fried beans to your salad.
Pro tip
Don't add the coriander to the salsa until just before serving or it will go limp!

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