Mexican Charred Cauliflower, Chicken & Avocado Salad
with Creamy Chipotle Dressing
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. Try it out in tonight’s charred cauliflower salad. It’s delish!
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
Cauliflower
330 g
Chicken Tenderloins
1 sachet
Mexican Fiesta Spice Blend
1
Cucumber
1 packet
Mixed Salad Leaves
1
Spring Onion
1 packet
Mild Chipotle Sauce
(Contains: Soy;)
Utensils
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 to serve. Enjoy!
