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Jerk Chicken and Mango Salad

with Charred Pepper and Hot Sauce Dressing | Serves 2

Recipe Development TeamUpdated on November 04, 2025

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Calories

:

444 kcal

Protein

:

23g protein

Total

:

20 minutes

Difficulty

:

Easy

Allergens:

Mustard

Bring a little heat to lunch with this delicious salad. Succulent spiced chicken, charred pepper and juicy mango are a match made in heaven. Elevate the dish further with a sambal dressing and a squeeze of fresh lime.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

serving amount

1 unit(s)

Bell Pepper

1 unit(s)

Mango

1 unit(s)

Lime

1 pack(s)

Cooked British Chicken Slices

1 sachet(s)

Caribbean Style Jerk

(Contains: Mustard)

30 grams

Hot Sauce

100 grams

Baby Leaf Mix

Not included in your delivery

1 tbsp

Oil for the Chicken

2 tbsp

Olive Oil for the Dressing

¼ tsp

Sugar for the Dressing

Nutritional information

Energy (kJ)1856 kJ

Energy (kcal)444 kcal

Fat16.2 g

of which saturates2.8 g

Carbohydrate34.4 g

of which sugars31 g

Dietary Fibre7.9 g

Protein23 g

Salt2 g

Potassium231.7 mg

Calcium6.2 mg

Iron0.3 mg

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Large Bowl

•Knife

•Large Frying Pan

Instructions

1

a) Halve the pepper and discard the core and seeds. Slice into thin strips.

b) Peel the mango. Slice down either side of the stone to make 2 'cheeks'. Cut any remaining flesh from the stone, then cut the mango into 1cm pieces (discard the stone).

c) Juice half the lime into a large bowl and cut the other half into wedges.

2

a) Heat a large frying pan on high heat (no oil).

b) Once hot, add the pepper slices and cook until charred, 7-8 mins. Adjust the heat if necessary. Stir only twice during this time - you want the pepper to pick up some nice colour. Once charred, remove from the pan.

c) Add the cooked chicken slices to the pan with the Jerk spice blend and the oil for the chicken (see pantry for amount). Stir to coat the chicken in the spices, 1-2 mins.

3

a) Add the hot sauce, olive oil for the dressing and the sugar (see pantry for both amounts) to the bowl of lime juice. Season with salt and pepper, then mix to combine.

b) Add the cooked chicken slices, baby leaf mix, charred pepper and mango to the bowl and toss to coat.

c) Divide the salad between 2 serving bowls. Serve with a lime wedge for squeezing over.

Enjoy!

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