Mexican Charred Cauliflower, Chicken & Avocado Salad

Name: Mexican Charred Cauliflower, Chicken & Avocado Salad with Creamy Chipotle Dressing
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 packet Mixed Salad Leaves; 1 sachet Mexican Fiesta Spice Blend; 1 Spring Onion; 330 g Chicken Tenderloins; 1 Cucumber; 1 packet Mild Chipotle Sauce; 1 Cauliflower; 1 Avocado; 2 tbs Mayonnaise

with Creamy Chipotle Dressing

Get up to $200 off!

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. When paired with some spiced cauliflower and a chipotle dressing of your dreams, this avo salad will definitely become a regular!

This recipe is under 650kcal per serving.

Tags:

Spicy

Allergens:

Soy

•Eggs

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

1 sachet

Mexican Fiesta Spice Blend

Spring Onion

330 g

Chicken Tenderloins

Cucumber

1 packet

Mild Chipotle Sauce

Cauliflower

Avocado

Not included in your delivery

2 tbs

Mayonnaise

Nutritional Values

Calories305 kcal

Energy (kJ)1280 kJ

Fat83.6 g

of which saturates13.6 g

Carbohydrate13.7 g

of which sugars10.2 g

Dietary Fibre7.1 g

Protein42.8 g

Cholesterol42 mg

Sodium1530 mg

Trans Fat0.2 g

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. • Place cauliflower 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.

• When cauliflower has 10 minutes remaining, thinly slice cucumber into rounds. Thinly slice spring onion. • Slice avocado in half, scoop out flesh and roughly chop. • Season chicken tenderloins with salt and pepper all over. • In a small bowl, combine mild chipotle sauce and mayonnaise.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side. • Meanwhile, in a medium bowl, combine cucumber, mixed salad leaves, avocado and a drizzle of white wine vinegar and olive oil. • Season with salt and pepper. TIP: Chicken is cooked through when it is no longer pink inside.

• Divide avocado salad between bowls. Top with Mexican charred cauliflower and chicken. • Drizzle over creamy chipotle dressing. Sprinkle over spring onion. Enjoy!