Grilled Caribbean Organic Chicken Salad
with Corn and Roasted Sweet Potatoes
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: Organic 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 (sulphites) • 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.
Tags:
Spicy
•Discovery
•Free Griddle Contest
Allergens:
Egg
•Mustard
The quantities provided above are averages only.
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)
Organic Chicken Breast
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
1 tbsp
Red Wine Vinegar
6 g
Caribbean Spice Blend
2 tsp
Sriracha
Not included in your delivery
¼ tsp
Sugar*
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Calories500 kcal
Fat23 g
Saturated Fat3.5 g
Carbohydrate32 g
Sugar9 g
Dietary Fiber5 g
Protein42 g
Cholesterol135 mg
Sodium760 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
Cooking Steps
1
- 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.
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.
- 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.
3
- 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.
4
- 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.
5
- 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.
6
- Thinly slice chicken.
- Divide salad and chicken between plates.
- Top salad with roasted sweet potatoes.
- Sprinkle with green onions.
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