Caribbean-Inspired Grilled Organic Chicken Breasts Salad

Grill

Spicy

Discovery

with Corn and Roasted Sweet Potatoes

8 min

Difficulty: 1/3

Caribbean

Cette salade apporte les Caraïbes chez vous.. Du maïs, des patates douces rôties et des concombres croquants sont mélangés à une vinaigrette crémeuse à la sriracha, puis dégustés avec un poulet épicé assaisonné au Jerk pour un repas qui donne vraiment un coup de fouet.

Allergens

Soy

Mustard

Wheat

Milk

Sulphites

Crustaceans

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Gluten

Utensils

Parchment Paper

Baking Sheet

Measuring Spoons

Large Bowl

Whisk

Medium Bowl

Fat

Tags

Spicy

Discovery

Summer-essentials

Ingredients

Organic Chicken Breast

2 unit(s)

Sweet Potato

1 unit(s)

Corn on the Cob

1 unit(s)

Mini Cucumber

1 unit(s)

Spring Mix

56 g

Green Onion

1 unit(s)

Mayonnaise

2 tbsp

Red Wine Vinegar

1 tbsp

Caribbean Spice Blend

6 g

Sriracha

2 tsp

Sugar

0.25 tsp

Oil

1 tbsp

Salt

0.125 tsp

Pepper

0.125 tsp

Preparation

Before starting, preheat the oven to 450°F.
Lightly oil the grill. While you prep, preheat the grill to medium heat (approx. 400°F). Wash and dry all produce.
Peel, then cut sweet potato 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.

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.

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-marked.
Transfer corn and chicken to a large plate.

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.

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 cob.
To the bowl with salad dressing, add corn kernels, cucumbers and spring mix, then toss to coat.