Cuban Chicken Cos Salad

    15 min

    This is a wonderful way to use up leftover chicken from a Sunday roast. This colourful salad combines all of the fresh Cuban flavours I grew up with.

    26 people made this

    Serves: 4 

    • 175g chopped cos lettuce
    • 1 small red onion, diced
    • 150g avocado, diced
    • 1/2 red or yellow pepper, diced
    • 1/2 (400g) tin black beans, drained
    • 200g diced fresh or tinned pineapple
    • 400g cooked chicken meat, chopped
    • 2 tablespoons olive oil
    • 2 teaspoons minced garlic
    • salt and pepper to taste
    • 4 teaspoons fresh lime juice

    Prep:15min  ›  Ready in:15min 

    1. Toss the lettuce with the onion, avocado and peppers in a large bowl. Divide among four salad plates. Top each salad with a mound of black beans, some pineapple chunks and the chopped chicken.
    2. Whisk together the olive oil with the garlic, salt and pepper. Drizzle this dressing over each salad along with a little lime juice.

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    Reviews & ratings
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    Reviews in English (16)


    A healthy and fresh tasting salad that is very different from our usual salads. I ended up making a little extra of the dressing, (I would recommend doubling it), but otherwise followed the recipe. I will make this again.  -  08 Mar 2011  (Review from Allrecipes US | Canada)


    This salad is so good. I wasn't sure that all of the flavors would go together, especially the pineapple. But it works. And the dressing is wonderful!  -  12 Jun 2008  (Review from Allrecipes US | Canada)


    A salad that never gets boring!! Great as a main dish .. I doubled up the pineapple serving though because they are a great addition. I also added a four cheese mexican mix to it! Everything is better with cheese!  -  30 Mar 2011  (Review from Allrecipes US | Canada)