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.
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.
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.
Serve the shredded chicken over the chopped baby gem lettuce with the pineapple salsa and sour cream to the side.
Add brown rice or re-fried beans to your salad.
Don't add the coriander to the salsa until just before serving or it will go limp!
This one's yummy and light!
Cooking Time: 20 min
Cals 450 · Prot 29 · Carbs 54 · Fat 14
This one's yummy and light!
Cooking Time: 20 min
Cals 450 · Prot 29 · Carbs 54 · Fat 14
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.
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.
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.
Serve the shredded chicken over the chopped baby gem lettuce with the pineapple salsa and sour cream to the side.
Add brown rice or re-fried beans to your salad.
Don't add the coriander to the salsa until just before serving or it will go limp!
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