Cuban Chicken Cos Salad

Cuban Chicken Cos Salad


25 people made this

About this recipe: 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.


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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