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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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
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 Mustard, Egg May contain Crustaceans, Soy, Egg, Wheat, Gluten, Sesame, Milk, Fish, Tree nuts, Sulphites, Mustard)
1 tbsp
Red Wine Vinegar
(May contain Wheat, Sesame, Soy, Sulphites, Egg, Milk, Tree nuts, Fish, Mustard)
1 tbsp
Jerk Spice Blend
(Contains Sulphites May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
2 tsp
Sriracha
(May contain 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 Values
Utensils
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Thinly slice chicken.
- Divide salad and chicken between plates.
- Top salad with roasted sweet potatoes.
- Sprinkle with green onions.