Speedy Chicken Fajita Salad Bowl
with Avocado & Smokey Aioli
This week's special ingredient is Avocado - creamy, dreamy and packed with goodness! Give your avocado a gentle squeeze - ripe avocados yield slightly but aren’t mushy! If yours is firm, let it ripen on the bench (not the fridge!) until it’s just right.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
This recipe is under 650kcal and under 40g of carbohydrates per serving
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
Avocado
1
Brown Onion
1
Capsicum
330 g
Chicken Breast
1 sachet
Chilli Flakes
1 sachet
Mexican Fiesta Spice Blend
1 packet
Mixed Salad Leaves
1 packet
Shredded Cabbage Mix
1 packet
Smokey Aioli
(Contains: Eggs; May be present: Milk.)
Utensils
Cooking Steps
• 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.
• 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.
• 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.
• 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!
