Grilled Caribbean Double Chicken Salad
with Corn and Roasted Sweet Potatoes- Egg
- Mustard
- May contain traces of allergens
- Crustaceans
- Fish
- Gluten
- Milk
- Mustard
- Sesame
- Soy
- Sulphites
- Wheat
- Egg
- Tree nuts
- Peanuts
This salad brings the island flavours! Corn, roasted sweet potatoes and crunchy cucumbers are tossed in creamy sriracha dressing, then eaten with spicy Caribbean-seasoned chicken for a meal that truly kicks things up a notch. Ingredients: Chicken breast • Corn • Sweet potato • Cucumber • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Red wine vinegar • Sriracha (chili peppers, sugars (sugar, glucose), water, salt, garlic, vegetable oil, xanthan gum, acetic acid, citric acid, caramel, sodium benzoate, potassium sorbate) • Caribbean spice blend (spices and herbs, sugars (sugar, brown sugar, maltodextrin), salt, onion powder, garlic powder, canola oil, silicon dioxide, citric acid, oleoresin paprika) • Green onion.
Ingredients
4 unit(s)
Chicken Breasts
1 unit(s)
Sweet Potato
1 unit(s)
Corn on the Cob
1 unit(s)
Mini Cucumber
56 g
Spring Mix
1 unit(s)
Green Onion
2 tbsp
Mayonnaise
(Contains: Egg, Mustard May be present: Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
1 tbsp
Red Wine Vinegar
(May be present: Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
6 g
Caribbean Spice Blend
(May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
2 tsp
Sriracha
(May be present: Sesame, Crustaceans, Egg, Fish, Wheat, Milk, Sulphites, Gluten, Soy, Tree nuts, Mustard)
Not included in your delivery
¼ tsp
Sugar*
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Utensils
Cooking Steps
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Lightly oil the grill. While you prep, preheat the grill to medium (approx. 400°F).
- Peel, then cut sweet potatoes into 1/2-inch pieces.
- To a parchment-lined baking sheet, add sweet potatoes and 1 tbsp (2 tbsp) oil. Season with salt, pepper and half the Caribbean Spice Blend, then toss to coat.
- Roast in the middle of the oven for 25-28 min, tossing halfway through, until golden.
- Meanwhile, husk corn.
- Halve cucumber lengthwise, then cut into 1/4-inch half-moons.
- Thinly slice green onion.
- Pat chicken dry with paper towels.
- To a medium bowl, add chicken, half the sriracha, half the mayo and remaining Caribbean Spice Blend. Season with salt and pepper, then toss to coat.
- To one side of the grill, add chicken, then close lid and grill for 5-7 min per side, until cooked through.**
- While chicken cooks, add corn to the other side of the grill. Close lid and grill for 8-10 min, turning occasionally, until tender and grill marks appear.
- Transfer corn and chicken to a large plate.
- To a large bowl, add vinegar, remaining sriracha, remaining mayo and 1/4 tsp (1/2 tsp) sugar. Season with salt and pepper, then whisk to combine.
- When corn is cool enough to handle, place flat end of cobs down on the cutting board. Moving the knife along the cob in a downward motion, shave corn kernels off.
- To the bowl with salad dressing, add corn kernels, cucumbers and spring mix, then toss to coat.
- Thinly slice chicken.
- Divide salad and chicken between plates.
- Top salad with roasted sweet potatoes.
- Sprinkle with green onions.
If you've opted for double chicken, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of chicken. Work in batches, if necessary.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The Caribbean spice blend delivers a satisfying kick throughout, with the chicken, sweet potatoes, and dressing each contributing layers of heat. Some reviewers found the sriracha dressing quite spicy, so use a light drizzle if you prefer a milder bite.
- Ease of prep: Most reviewers found the recipe straightforward and quick to pull together; grilling the corn in the husk is a simple alternative that some found worked well.
- Suggestions: Reduce the red wine vinegar in the dressing slightly if you find the flavour too sharp, and consider adding avocado, extra cucumber, or pineapple to round out the salad. If grilling is not an option, the chicken cooks well in a pan on the stovetop followed by a few minutes in the oven.
- Leftovers: The corn is best enjoyed fresh, as reviewers noted it does not keep well beyond a few days in the fridge.
- Portions: Several reviewers felt the spring mix and sweet potato were not quite enough for two adults; adding extra cucumber or a second potato helps stretch the servings comfortably.
