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Low-carb Caribbean jerk chicken salad with pineapple and coriander
Low-carb Caribbean jerk chicken salad with pineapple and coriander: spicy chicken, griddled pineapple, avocado, romaine lettuce and lime in a fresh bowl.
At a glance
Serves 2
Prep time: 15 min
Cooking time: 12 min
Total time: 27 min
Calories: 380 kcal per serving
Protein: 38 g
Fat: 18 g
Carbs: 18 g
Ingredients
400g chicken breast
2 thick slices of pineapple (fresh)
1 large romaine lettuce
1 avocado
1 unwaxed lime
2 tbsp olive oil
1 red pepper
1 bunch of fresh coriander
1/2 tsp cinnamon
1 pinch of salt
1 tbsp soy sauce
Method
You’ll need: frying pan · griddle pan · chopping board · knife
Stir the olive oil, soy sauce, jerk seasoning and cinnamon together into a marinade. Leave the chicken breast to marinate in it briefly.
Heat a griddle pan until very hot and cook the chicken on both sides until cooked through. Then leave it to rest briefly.
Griddle the pineapple slices in the same pan until they have charred patches. Meanwhile, prepare the lettuce, pepper and avocado.
For the dressing, stir the lime juice with olive oil and salt. Cut the chicken into strips.
Arrange the lettuce, pepper and avocado on plates or in bowls. Top with the chicken and griddled pineapple.
Drizzle with the lime dressing and serve with fresh coriander.
Good to know
Spicy, fresh and a little bit summery. The salad is light but never boring, and the warm pineapple rounds it off beautifully.
Swaps
Chicken breast → turkey breast (similar protein content, often a little leaner) | Pineapple → a small amount of mango (more beta-carotene, a little sweeter) | Soy sauce → tamari (a gluten-free alternative with a similar flavour) | Romaine lettuce → baby spinach (also provides folate and vitamin K)
Allergens
Contains soya; with a milder jerk seasoning the salad is often more child-friendly, and in pregnancy it's suitable as long as the chicken is cooked right through and the ingredients are washed well. Contains: gluten (soy sauce).