Glazed Tex-Mex Chicken & Corn Chip Salad
with Charred Capsicum & Cherry Tomatoes
- Soy
- Eggs
- Eggs
- Milk
- Almond
- Cashew
- Macadamia
- Walnut
- May contain traces of allergens
- Gluten
- Soy
- Wheat
We're in our light and bright era so only a salad will do! Chicken strips are always a hit in our test kitchen and when paired with Tex-Mex spice and a sticky glaze, you'll feel like you've hit the flavour jackpot. Toss them in an cherry tomato-corn salad and thank us later!
Ingredients
1 tin
Sweetcorn
1 bag
Corn Chips
1
Capsicum
1
Cucumber
1 packet
Mixed Salad Leaves
330 g
Chicken Breast
1 packet
Sweet & Savoury Glaze
(Contains: Soy May be present: Eggs, Milk, Almond, Cashew, Macadamia, Walnut)
1 sachet
Tex-Mex Spice Blend
(May be present: Gluten, Soy, Wheat)
1 packet
Snacking Tomatoes
Not included in your delivery
1 drizzle
olive oil
1 drizzle
white wine vinegar
2 tbs
Mayonnaise
(Contains: Eggs)
Utensils
Cooking Steps
• Slice avocado in half, scoop out flesh and thinly slice. Roughly chop tomato and cucumber. • Drain sweetcorn. • Slice chicken breast into 2cm strips. • In a medium bowl, combine Tex-Mex spice blend, a drizzle of olive oil and pinch of salt. Add chicken strips, tossing to coat.
• Heat a large frying pan over high heat. • Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a bowl and set aside. • Return the frying pan to high heat with a drizzle of olive oil. Cook chicken strips, tossing occasionally, until browned and cooked through, 3-4 minutes. • Remove from heat, return all chicken to the pan and stir in sweet & savoury glaze, until chicken is coated. Season with salt and pepper. TIP: Cover the pan with a lid if the kernels are “popping” out.
• Meanwhile, to bowl with charred corn, add cucumber, tomato, mixed salad leaves, mayonnaise and a drizzle of white wine vinegar and olive oil. • Toss to combine and season to taste.
• Divide charred corn salad between bowls. Top with avocado slices and Mexican-glazed chicken. Spoon over any remaining glaze from the pan. • Season avocado with a pinch of salt and pepper. Sprinkle over charred corn. Enjoy!
