Jerk Chicken Salad

  • 15min prep
  • 20min cook
  • 4 Servings


  • Lime & Ginger Dressing


  • 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


  • 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.

↓ This is a component-based recipe. ↓

Lime & Ginger Dressing


  • 60ml light soy sauce

  • 2 tablespoons olive oil

  • 2 tablespoons fresh lime juice

  • 1 tablespoon brown sugar

  • ½ teaspoon ground ginger


  • Combine all the ingredients in a small jug.