Mexican Pulled Chicken Salad

with Pineapple Salsa

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low-carb
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low-carb
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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!

This one's yummy and light!

Cooking Time: 20 min

Cals 450 · Prot 29 · Carbs 54 · Fat 14

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
Red chilli large 0.5 Pieces
Pineapple slices, canned 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

This one's yummy and light!

Cooking Time: 20 min

Cals 450 · Prot 29 · Carbs 54 · Fat 14

Instructions

photo

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. 

photo

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.

photo

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.

photo

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!

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
Red chilli large 0.5 Pieces
Pineapple slices, canned 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
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