Mexican Charred Cauliflower, Chicken & Quke Salad

Name: Mexican Charred Cauliflower, Chicken & Quke Salad with Creamy Chipotle Dressing & Fresh Chilli
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 packet Mixed Salad Leaves; 1 Cauliflower; 1 Red Onion; 1 packet Garlic Aioli; 330 g Chicken Thigh; 1 packet Mild Chipotle Sauce; 1 Tomato; 3 Baby Cucumber; 1 Long Chilli; 1 sachet Mexican Fiesta Spice Blend; 1 drizzle white wine vinegar; 1 drizzle olive oil; 1 tbs honey

with Creamy Chipotle Dressing & Fresh Chilli

Get up to $200 off!

We've teamed up with Perfection Fresh, to bring you some superstar ingredients to level up your next meal. Small in size but mighty in flavour, the crunchy Quke will become the best part of this salad. When paired with Mexican-spiced cauliflower, chicken and creamy chipotle dressing, you’ll be savouring each and every bite. Compliments to the Qukes we say!

Tags:

Spicy

Allergens:

Eggs

•Soy

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 Time30 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Mixed Salad Leaves

Cauliflower

Red Onion

1 packet

Garlic Aioli

(Contains: Eggs;)

330 g

Chicken Thigh

1 packet

Mild Chipotle Sauce

(Contains: Soy;)

Tomato

Baby Cucumber

Long Chilli

1 sachet

Mexican Fiesta Spice Blend

Not included in your delivery

1 drizzle

white wine vinegar

1 drizzle

olive oil

1 tbs

honey

Nutritional Values

Calories551 kcal

Energy (kJ)2310 kJ

Fat32 g

of which saturates4.6 g

Carbohydrate29.5 g

of which sugars25.9 g

Dietary Fibre7.1 g

Protein37.5 g

Sodium993 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. Chop cauliflower into small florets. Slice red onion into thick wedges.
• Place cauliflower and onion on a lined oven tray. Sprinkle over Mexican Fiesta spice blend, drizzle with olive oil and toss to coat.
• Roast until tender and brown around edges, 20-25 minutes.
• In the last 5 minutes of cook time, remove tray from oven, then drizzle over the honey, tossing cauliflower to coat. Return to oven and roast until golden.

• Meanwhile, transfer chicken thigh to a second lined oven tray. Season generously with salt and pepper and drizzle with olive oil. Bake until cooked through, 14-16 minutes.
• While chicken is baking, thinly slice tomato into wedges. Thinly slice Quke into rounds. Thinly slice long chilli (if using).
• In a small bowl, combine mild chipotle sauce and garlic aioli.

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

• In a large bowl, combine tomato, Qukes, mixed salad leaves and a drizzle
of white wine vinegar and olive oil. Season with salt and pepper.

• Slice chicken.
• Divide Quke salad between bowls. Top with Mexican charred cauliflower and chicken.
• Drizzle over creamy chipotle dressing. Garnish with fresh chilli. Enjoy!