Tropical salad with lemon-thyme chicken and passion fruit dressing


Serves 4

- 150g Ardo Supersweet Pineapple Chunks
- 150g Ardo Mango Chunks
- 100g Ardo Precooked black beans or red kidney beans
- 100g Ardo Grilled Parrilla Peppers
- 50g Ardo Passion Fruit Puree
- 2-3 tablespoons Ardo Thyme
- Ardo Whole Garlic cloves
- 50g Ardo Shallots
- 800g chicken drum sticks & chicken tight with skin
- Fresh leaf spinach or young salad mix
- 2 tablespoons of Dijon mustard
- 10g acacia Honey
- 25ml agave syrup
- Juice of 2-3 lemons
- 1 lemon in slices
- 150ml olive oil extra vierge (fruity)
- Salt & black pepper
- Roasted coconut flakes
- Limes to garnish
- Fresh Thai basil leafs or mint leafs
- Some tropical wildflower to garnish





  1. Mix together the lemon juice, olive oil, 1 tablespoon of Dijon mustard, thyme and honey. Season with cracked black pepper and salt.
  2. Marinate the chicken pieces for about 6 hours with the garlic cloves and the marinade.
  3. Preheat the oven at 180°C and roast the chicken on a baking tray with baking paper, the lemon slices and garlic cloves for about 35 minutes until nicely coloured.


  1. Whisk 100ml olive oil with 25 ml agave syrup, shallots, defrosted passion fruit puree and 1 tablespoon of Dijon mustard. Season with salt and black pepper.


  1. Defrost the pineapple and mango chunks.
  2. Pan fry briefly the black beans and the parrilla peppers (cut in chunks), allow to cool down and season with some pepper and salt.
  3. Take a big salad bowl, put dressing at the bottom, then add the salad mixture, finish off with the vegetables and the garnish products in the recipe or at own taste. Just before serving stir in the passion fruit dressing and mix together gently.
  4. Serve the seasoned salad with the roasted chicken.
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