Jerk Chicken Salad

Components

• Lime & Ginger Dressing

Ingredients

• 2 teaspoons mixed spice

• 1 teaspoon dried thyme

• Pinch of cayenne pepper

• 2 teaspoons olive oil

• 4 (about 550g) chicken breast uncrumbed schnitzels

• 400g fresh pineapple, peeled, sliced, quartered

• 2 x 250g packets microwave brown rice and quinoa

• 400g can black beans, rinsed, drained

• Fresh coriander sprigs, to serve

• Thinly sliced red chilli, to serve

• Lime wedges, to serve

Directions

• Combine the mixed spice, thyme, cayenne and oil in a shallow glass or ceramic dish. Add the chicken and turn to coat. Set aside until required.

• Preheat a chargrill pan over high heat. Add the pineapple and cook, in batches, for 2 minutes each side or until charred. Transfer to a plate. Cook the chicken, in batches, for 2 minutes each side or until cooked through. Transfer to a plate.

• Meanwhile, combine the rice mix and beans in a glass bowl. Microwave for 3 minutes or until warmed through. Pour two-thirds of the Lime & Ginger Dressing over the rice mixture and stir to combine.

• Slice the chicken. Divide the rice mixture among bowls. Top with the chicken and pineapple. Drizzle with the remaining Lime & Ginger Dressing and top with fresh coriander and chilli. Serve with lime wedges.