Quick Chicken & Cos Salad Tacos
with Dill Parsley Mayo & Pickled Onion
Our newest protein on the market is deliciously tender chicken breast. This dish works a treat with cos salad and herby mayo and will change the way you want your tacos forever. Tacos for the win!
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.
Ingredients
1 packet
chicken breast
½ head
baby cos lettuce
1
tomato
1 packet
celery
½
red onion
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 packet
dill & parsley mayonnaise
(Contains Egg;)
Not included in your delivery
olive oil
1 tbs
white wine vinegar
Nutritional Values
Utensils
Instructions
• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a large frying pan, heat enough olive oil to coat the base over medium-high heat. • Cook chicken in batches until golden and cooked through, 3-5 minutes each side. Transfer to a paper towel-lined plate.
TIP: Add extra oil if needed so the crumbed chicken doesn't stick to the pan! TIP: Chicken is cooked through when it's no longer pink inside.
• Meanwhile, roughly chop baby cos lettuce (see ingredients). • Cut tomato into thin wedges. • Finely chop celery. • Thinly slice red onion (see ingredients). • In a small microwave-safe bowl, combine onion, the white wine vinegar and a good pinch of sugar and salt. Microwave onion for 30 second bursts, until softened.
Little cooks: Don your goggles and have a go at peeling off the onion's outer layer!
• In a large bowl, combine cos lettuce, tomato, celery, a drizzle of olive oil and a splash of pickling juice. Season. • Microwave mini flourtortillas on a plate in 10 second bursts until warmed through.
Little cooks: Take the lead by tossing the salad!
• Slice chicken. • Fill tortillas with cos salad and chicken. • Drizzle with dill & parsley mayonnaise. • Top with pickled onion to serve. Enjoy!
Little cooks: Take the lead and help build the tacos!