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Jerk chicken salad
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Delicious chicken and pineapple salad ready in just 35 minutes, ideal for entertaining or a quick weeknight meal.
Ingredients:
  • 5.00 gm mixed spice
  • 1 tsp dried thyme
  • Pinch of cayenne pepper
  • 9.20 gm olive oil
  • 4 (about 550g) chicken breast uncrumbed schnitzels
  • 400g fresh pineapple, peeled, sliced, quartered
  • 2 x 250g packets microwave brown rice and quinoa
  • 400g can black beans, rinsed, drained
  • Thinly sliced red chilli, to serve
  • 60ml light soy sauce
  • 42.00 gm fresh lime juice
  • 16.00 gm brown sugar
  • 1.25 gm ground ginger
Instructions:
  • Mix together the mixed spice, thyme, cayenne, and oil in a shallow glass or ceramic dish. Coat the chicken with the mixture and let it marinate until needed.
  • Mix all the dressing ingredients in a small jug.
  • Start by heating a chargrill pan over high heat. Place the pineapple slices on the pan and cook for 2 minutes on each side until nicely charred. Transfer the pineapple to a plate. Then, cook the chicken in batches for 2 minutes on each side until fully cooked. Transfer the chicken to a plate.
  • In a glass bowl, mix the rice and beans together. Microwave for 3 minutes or until heated. Add two-thirds of the dressing and mix well.
  • Slice the chicken, then divide the rice mixture among bowls. Top with the chicken and pineapple, drizzle with the remaining dressing, and finish with fresh coriander and chilli. Serve with lime wedges.

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