Mexican-Glazed Chicken & Avocado Salad
with Charred Corn & Creamy Dressing
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 avocado-corn salad and thank us later!
This recipe is under 650kcal per serving and under 40g 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
tomato
1
cucumber
1 tin
sweetcorn
½ sachet
Tex-Mex spice blend
(May be present: Wheat, Gluten, Soy.)
1 packet
chicken breast
1 packet
Sweet & Savoury Glaze
(May be present: Eggs, Milk, Cashew, Walnut, Almond, Macadamia.)
1 packet
mixed salad leaves
1 packet
mayonnaise
(Contains: Eggs;)
Not included in your delivery
olive oil
drizzle
white wine vinegar
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!
