Jamaican jerk chicken salad

Jamaican Jerk Chicken Salad

For a more grown-up Caribbean flavour, add a dash of rum to the chicken with the jerk seasoning

By , 04 July 2016
Jamaican Jerk Chicken Salad
  • Ready in: 30 mins
  • Serves: 4
  • Price: £2.46 per serving

Forget sad, wilted leaves – these big, bold combos deliver main-meal salads the family will love.

Nutritional Info
Each 436g serving contains
  • Cals 545
    27%
  • Fat 19.2
    27%
  • Sat Fat 5.7
    29%
  • Sugar 8.3
    9%
  • Salt 1.31
    22%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 523kJ/125kcal.
Ingredients
  • 1 medium sweet potato, washed and cut into thin wedges
  • 5tbsp olive oil
  • 1 clove garlic, crushed
  • Juice 1 lime
  • 1⁄4tsp Encona West Indian Hot Pepper Sauce (optional)
  • 2 x 250g packs Tilda Coconut Basmati Rice
  • 430g pack mini chicken fillets
  • 1tbsp Chosen by you Jerk Seasoning
  • 220g can kidney beans, rinsed and drained
  • 1tbsp thyme leaves
  • 1 small red pepper, deseeded and diced
  • 3 spring onions, trimmed and sliced
  • 227g can Chosen by you Pineapple Chunks, drained
  • 2 Little Gem lettuces
  • Lime wedges, to serve
Method
  • Bring a large pan of water to the boil, add the sweet potato wedges and simmer for 5-6 mins until just starting to soften. Drain and set aside.

  • To make the dressing, put 2tbsp of the olive oil with the garlic, lime juice and hot pepper sauce (if using) in a bowl. Whisk together with a fork.

  • Cook the basmati rice according to the pack instructions. Transfer to a large bowl, cover and set aside to cool.

  • Put the chicken in another bowl with the jerk seasoning and 1tbsp of the olive oil. Toss to coat. In another bowl, toss the sweet potato with 1tbsp olive oil.

  • Brush the chicken fillets with 1tbsp olive oil. Cook on a hot griddle pan or in a frying pan for 4 mins on each side until cooked through and lightly charred. Set aside.

  • In the same pan, cook the sweet potato for 2-3 mins on each side until soft and lightly charred.

  • Cut the chicken into bite-sized pieces. Add to the rice with the sweet potato, kidney beans, thyme, red pepper, spring onions and pineapple. Pour over the dressing and toss together.

  • Arrange lettuce leaves on each plate and top with the chicken, sweet potato and rice salad. Serve straight away with lime wedges.

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