Grilled Chicken with Tropical Vinaigrette


Prep time            15 minutes
Cook time            15 minutes
Servings               2 people


  • 1 cup shredded grilled chicken pre-grilled with some salt & pepper
  • 2 eggs hard boiled
  • 2 tbsp SPRIG Mango Jalapeno hot sauce
  • 1 tbsp olive oil
  • Salt to taste
  • A pinch of pepper
  • 1/4 cup onion finely chopped
  • 1/4 cup tomato finely chopped
  • 2 tbsp coriander leaves finely chopped
  • 1 green chilli finely chopped
  • Lime wedges
  • Cabbage leaf for serving


  • Take a mixing bowl and whisk together Sprig mango-jalapeno hot sauce, olive oil, salt and pepper.
  • In another bowl, mix together chopped onion, tomato, green chilli and coriander leaves.
  • Now add the mango-jalapeno vinaigrette into the mix and toss it well.
  • Take the fresh cabbage leaves and make a small bowl with it so that it can hold the salad in it. Place the grilled chicken pieces at one side.
  • Put the half of the salad along with it. Top it with a hard boiled egg, cut in halves.
  • For an extra kick, drizzle some more mango-jalapeno hot sauce on the top. Serve it along with a wedge of lime.

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