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Mexican Recipes

Speedy Chicken Fajita Salad Bowl

Speedy Chicken Fajita Salad Bowl

Speedy Chicken Fajita Salad Bowl

with Avocado & Smokey Aioli

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Mexican spiced chicken strips taste good on their own, but even better in a capsicum and avocado salad! The heat doesn't stop there. With a sprinkle of chilli flakes and some cooling smokey aioli, this meal should come with a warning sign because it's that addictive!

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:

Calorie Smart

•Under 40g carbs

•Spicy

Allergens:

Eggs

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time20 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1

capsicum

½

brown onion

1

avocado

1 sachet

Mexican Fiesta spice blend

1 packet

chicken breast

1 packet

shredded cabbage mix

1 packet

mixed salad leaves

1 packet

smokey aioli

(Contains: Eggs; May be present: Milk.)

pinch

chilli flakes

Not included in your delivery

olive oil

drizzle

white wine vinegar

Nutritional Values

Energy (kJ)1984 kJ

Calories474 kcal

Fat30 g

of which saturates4 g

Carbohydrate10 g

of which sugars7.8 g

Dietary Fibre14.2 g

Protein41.1 g

Sodium658 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

1

• Thinly slice capsicum and brown onion (see ingredients). Slice avocado in half, scoop out flesh and thinly slice. • Slice chicken breast into 1cm thick strips. • In a medium bowl, combine Mexican fiesta spice blend and a drizzle of olive oil. Add chicken strips, tossing to coat.

2

• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook chicken strips, tossing occasionally, until browned and cooked through, 3-4 minutes. Transfer to a plate and set aside.

TIP: Chicken is cooked through when it is no longer pink inside.

3

• Return frying pan to high heat with a drizzle of olive oil. • Cook onion and capsicum, until tender, 4-5 minutes. • Remove from heat, and return cooked chicken to pan, tossing to combine. Season to taste.

4

• Meanwhile, in a large bowl, combine shredded cabbage mix, mixed salad leaves and a drizzle of white wine vinegar and olive oil. • Season to taste. • Divide salad, chicken fajita mixture and avocado slices between bowls. Top with smokey aioli. • Season avocado with a pinch of salt and pepper. Sprinkle over a pinch of chilli flakes (if using). Enjoy!

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