Island Jerk Chicken, Mango & Avocado Couscous Salad

Sunshine on a plate! Spice up your mealtime with this easy and tasty chicken salad for 2 that’s full of the delicious flavours of the Caribbean.


Put the chicken breasts between two pieces of parchment paper and bash with a rolling pin until they are approximately 1-2cm in thickness. Put the Jerk Seasoning, garlic, a tablespoon of oil and half the lime juice in a shallow bowl and mix together. Add the chicken and toss to coat well. Cover and set aside to marinate for at least 20 minutes.

Heat a griddle pan over a medium-high heat and brush with oil. Season the chicken with salt and cook the chicken over a medium heat for 2-3 minutes on one side without moving until chargrill marks appear. Turn and cook the other side for 3-4 minutes or until cooked through. Remove from the heat and allow to rest and cool.

Prepare the couscous according to the packet instructions.

Make the dressing. Add the zest and lime juice into a bowl. Add 1tsp honey, oil and seasoning and whisk with a fork or mini whisk until thickened. Add a dash of Hot Pepper Sauce to taste.

In a bowl combine the couscous, mango, avocado, spring onion and coriander. Arrange on a serving platter. Slice the chicken and place on top of the salad. Drizzle over the dressing.

*Our Caribbean Creations range is available now from Tesco



  • For the Jerk Chicken
  • 2 chicken breasts, skinless
  • ½ sachet of Ainsley Harriott Jamaican Jerk Seasoning*
  • 1 x packet of Ainsley Caribbean-inspired Couscous
  • 1 mango peeled, stone removed, chopped
  • ½ scotch bonnet, finely chopped
  • 1 avocado, peeled, stone removed, chopped
  • 2 spring onions, chopped
  • handful fresh coriander, chopped
  • For the Dressing
  • zest and Juice of ½ lime
  • 2 tbsp olive oil
  • 1 tsp honey
  • Ainsley Hot Pepper Sauce*, to taste
  • salt and pepper