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Tropical chicken burger with sweetcorn salsa

Tropical chicken burger with sweetcorn salsa

Brought to you by: OcadoLife
    4 serving

Prep time:

Cook time:

Serves: 4

Bright, fruity flavours give this chicken burger a summery, tropical twist. The zingy sweetcorn salsa works as a standalone relish or stirred through a mixed salad.
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  • 4 chicken breasts
  • 200g natural yoghurt
  • 1 lemon, juice of 1 and zest of ½
  • 2 limes, juice of 1 and zest of 2
  • 150g sweetcorn (1 tin), drained
  • 1 red chilli, finely chopped
  • 6 spring onions, finely sliced
  • 10g coriander, finely chopped
  • 4 large baps, sliced open
  • 4 slices fresh pineapple
  • 4 tbsp The Foraging Fox Coconut Chilli and Lime Mayo
  • 8 leaves cos lettuce


Step 1

One at a time, place the chicken breasts onto a piece of baking paper, fold the paper over and bash with a rolling pin to flatten the chicken to about 1cm thick. Place the chicken pieces in a large mixing bowl, add the yoghurt, zest of 1 lime and 1 lemon, and juice of 1 lime and ½ lemon. Mix to coat. Cover and leave to marinate in the fridge for at least 4 hrs, ideally overnight.

Step 2

When ready, prepare the barbecue for cooking, then make the salsa: simply mix the sweetcorn, chilli, spring onion coriander and zest of the remaining lime in a bowl and season with salt and pepper.

Step 3

Once the barbecue flames have died down to hot embers, place the baps on the grill cut-side down to lightly toast, then set aside.

Step 4

Take the chicken and place on the grill. Cook for 4-5 mins each side until cooked through, then move to the edge to keep warm. Add the pineapple slices to the grill and cook for 1-2 mins each side, until golden.

Step 5

To assemble each burger, spread ½tbsp mayo on each half of the toasted bap. Place two lettuce leaves on the base, then slice a chicken breast in half and stack on top. Add a slice of pineapple, followed by some salsa and lastly the top of the bun.

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