Grilled Spicy Caribbean Chicken Salad
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Grilled Spicy Caribbean Chicken Salad

Grilled Spicy Caribbean Chicken Salad

with Jerk Sweet Potatoes and Corn

This salad is bringing the Island flavour. Corn, roasted sweet potato and crunchy cucumbers are tossed in a creamy sriracha dressing, then eaten with a spicy Jerk seasoned chicken for a meal that truly kicks things up a notch.

Tags:
Spicy
Family Friendly
New
Low CO2
Allergens:
Egg
Mustard

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time8 minutes
DifficultyEasy

Ingredients

serving amount

2 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 contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)

1 tbsp

Red Wine Vinegar

(May contain Soy, Sulphites, Wheat, Egg, Fish, Mustard, Sesame)

1 tbsp

Jerk Spice Blend

(May contain Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat)

2 tsp

Sriracha

(May contain Sesame, Soy, Wheat, Fish, Mustard, Milk, Egg, Sulphites, Crustaceans)

Not included in your delivery

¼ tsp

Sugar*

1 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories500 kcal
Fat23 g
Saturated Fat3.5 g
Carbohydrate32 g
Sugar9 g
Dietary Fiber5 g
Protein42 g
Cholesterol135 mg
Sodium790 mg
Trans Fat0.1 g
Potassium1150 mg
Calcium75 mg
Iron2.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Parchment Paper
Baking Sheet
Measuring Spoons
Medium Bowl
Fat
Large Bowl
Whisk

Instructions

Roast sweet potatoes
1
  • Peel, then cut sweet potatoes into 1/2-inch pieces.
  • Add sweet potatoes and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt, pepper and half the Jerk Spice Blend, then toss to coat.
  • Roast in the middle of the oven, tossing halfway through, until golden-brown, 25-28 min.
Prep
2
  • Meanwhile, husk corn.
  • Halve cucumber lengthwise, then cut into 1/4-inch half-moons.
  • Thinly slice green onion.
  • Pat chicken dry with paper towels. 
  • Add chicken, half the sriracha, half the mayo and remaining Jerk Spice Blend to a medium bowl. Season with salt and pepper, then toss to coat.
Grill chicken and corn
3
  • Add chicken to one side of the grill, close lid and grill until cooked through, 5-7 min per side.**
  • While chicken cooks, add corn to the other side of the grill. Close lid and grill, turning occasionally, until tender and grill marks form, 8-10 min.
  • Transfer corn and chicken to a large plate.
Make salad dressing
4
  • Add vinegar, remaining sriracha, remaining mayo and 1/4 tsp (1/2 tsp) sugar to a large bowl. Season with salt and pepper, then whisk to combine.
Make salad
5
  • When corn is cool enough to handle, with corn on its side, cut kernels from cob, turning cob as you go.
  • Add corn, cucumbers and spring mix to the bowl with salad dressing, then toss to coat.
Finish and serve
6
  • Thinly slice chicken. 
  • Divide salad and chicken between plates.
  • Top salad with roasted sweet potatoes.
  • Sprinkle with green onions.