Give chicken salad a Caribbean twist with jerk seasoning, creamy yogurt and exotic pineapple.
This dish contains a wide variety of vitamins and minerals. The kidney beans are a rich source of fibre – good for heart and digestive health. This meal is also good for balancing blood sugar levels so include in your meal plan if you would like to lose weight.
What you need:
1 tbsp olive oil
1 tbsp jerk seasoning
450g skinless chicken thighs, cut into strips
1 large romaine lettuce
½ medium pineapple, diced
1 red pepper thinly sliced
3-inch cucumber, diced
1 can red kidney beans
100ml plain yoghurt
What you do:
In a bowl, mix together the jerk seasoning and olive oil. Add the chicken and mix well to coat thoroughly.
Bake the chicken for 30 minutes at 200 degrees C until cooked.
Wash and shred the lettuce, line a salad bowl
Mix through the pineapple, red pepper and cucumber. Add the kidney beans and mix well.
To make the dressing, zest the lime and add 1 tsp to the yogurt along with the juice of half the fruit. Mix well and stir, to taste.
Add the hot chicken to the salad, top with dressing and mix well.
If you use precooked chicken this dish can be put together in minutes. Great for picnics as the chicken can be served cold. For the kidney beans buy organic canned or cartons they are precooked.