The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Gochujang Chicken Salad with Black Beans & Pineapple Dressing
Dial up the brightness with this colourful salad! Starring free-range British chicken, drizzled in a spicy dressing of gochujang paste and zesty lime. For the base? Green leaves with sweet pineapple, fibre-rich black beans, and roasted peppers.
High protein
1/3 daily fibre
8 plants
Low sat fat
Serving size
Ingredients
- 40g mixed salad leaves
- 110g baby tomatoes
- 230g black beans (Rehydrated black beans, water, salt.)
- 300g British Free Range chicken thighs
- 139g tinned pineapple (use half) (Pineapple, pineapple juice)
- 1 onion
- 1 pepper
- 2 tbsp gochujang paste (Soya) (Fermented Red Jalapeno (Red Jalapeno Chilli Peppers, Salt), Coconut Palm Sugar, Tomato Paste, Tamari Sauce (Water, Soybeans, Salt, Spirit vinegar), Maple Syrup, Rapeseed Oil, Garlic Puree, Ginger Puree, Spirit Vinegar, Salt)
- 1 unwaxed lime
- 1 handful of fresh mint
Nutritional Information
Calories: 556
Protein: 42g
Carbs: 49g
Fat: 26g
Ingredients
- 139g tinned pineapple (use a quarter) (Pineapple, pineapple juice)
- 230g black beans (use half) (Rehydrated black beans, water, salt.)
- 40g mixed salad leaves (use half)
- 110g baby tomatoes (use half)
- 2 tbsp gochujang paste (use half) (Soya) (Fermented Red Jalapeno (Red Jalapeno Chilli Peppers, Salt), Coconut Palm Sugar, Tomato Paste, Tamari Sauce (Water, Soybeans, Salt, Spirit vinegar), Maple Syrup, Rapeseed Oil, Garlic Puree, Ginger Puree, Spirit Vinegar, Salt)
- 1 unwaxed lime (use half)
- 1 handful of fresh mint (use half)
- 150g British Free Range chicken thighs
- 1 pepper (use half)
- 1 onion (use half)
Nutritional Information
Calories: 556
Protein: 42g
Carbs: 49g
Fat: 26g
Gochujang Chicken Salad with Black Beans & Pineapple Dressing
Dial up the brightness with this colourful salad! Starring free-range British chicken, drizzled in a spicy dressing of gochujang paste and zesty lime. For the base? Green leaves with sweet pineapple, fibre-rich black beans, and roasted peppers.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Pull out a large bowl, a grater & a sieve
Prep the chicken marinade
- Zest and halve the lime. Pick the mint leaves from the stalks and roughly chop
- In the large bowl, combine the gochujang paste, lime zest, juice from half the lime and half the mint. Season with salt and pepper
Get roasting
- Thinly slice the pepper. Cut the onion into 1cm thick wedges. Drain the half tin of pineapple chunks (reserving 2 tbsp pineapple juice)
- Place the pepper, onion and pineapple onto one side of the lined baking tray. Toss with 1 tsp oil, salt and pepper. Place the chicken thighs flat onto the other side of the tray
- Spread half the marinade over the chicken and roast for 16 mins, until cooked through
Make the salad dressing
- Meanwhile, add the reserved pineapple juice, the juice from the remaining lime and 1 tbsp olive oil to the marinade bowl. Mix well and season with salt and pepper
Assemble the salad
- Drain and rinse the beans. Halve the tomatoes
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- When ready, add the salad leaves, beans, pepper, onion, pineapple and tomatoes to the dressing bowl. Toss to combine
Plate up
- Share the salad between bowls. Place the chicken on top, and sprinkle over the remaining mint
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