with Corn and Roasted Sweet Potatoes
This salad brings the island flavours! Corn, roasted sweet potatoes and crunchy cucumbers are tossed in creamy sriracha dressing, then eaten with spicy Caribbean-seasoned chicken for a meal that truly kicks things up a notch. Ingredients: Corn • Chicken thighs • Sweet potato • Cucumber • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Red wine vinegar • Sriracha (chili peppers, sugars (sugar, glucose), water, salt, garlic, vegetable oil, xanthan gum, acetic acid, citric acid, caramel, sodium benzoate, potassium sorbate) • Caribbean spice blend (spices and herbs, sugars (sugar, brown sugar, maltodextrin), salt, onion powder, garlic powder, canola oil, silicon dioxide, citric acid, oleoresin paprika) • Green onion.
Allergens
Utensils
Tags
Chicken Thighs
270 g
Sweet Potato
1 unit
Corn on the Cob
1 unit
Mini Cucumber
1 unit
Spring Mix
56 g
Green Onion
1 unit
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
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Lightly oil the grill. While you prep, preheat the grill to medium (approx. 400°F).
- Peel, then cut sweet potatoes 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 marks appear.
- 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.
- To the bowl with salad dressing, add corn kernels, cucumbers and spring mix, then toss to coat.
- Thinly slice chicken.
- Divide salad and chicken between plates.
- Top salad with roasted sweet potatoes.
- Sprinkle with green onions.
If you've opted to get chicken thighs, prep and cook in the same way the recipe instructs you to prep and cook chicken breasts.
470
kcal
Calories
24
g
Fat
4
g
Saturated Fat
32
g
Carbohydrate
9
g
Sugar
5
g
Dietary Fiber
31
g
Protein
145
mg
Cholesterol
820
mg
Sodium
0.1
g
Trans Fat
900
mg
Potassium
75
mg
Calcium
2.5
mg
Iron
with Corn and Roasted Sweet Potatoes
with Corn and Roasted Sweet Potatoes
with Corn and Roasted Sweet Potatoes
