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Mexican Charred Cauliflower, Chicken & Avocado Salad
Mexican Charred Cauliflower, Chicken & Avocado Salad

Mexican Charred Cauliflower, Chicken & Avocado Salad

with Creamy Chipotle Dressing

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.

Tags:
Under 40g carbs
Spicy
Allergens:
Soy

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Preparation Time30 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

1

Avocado

1

Spring Onion

330 g

Chicken Tenderloins

1 packet

Mild Chipotle Sauce

(Contains: Soy;)

1

Cauliflower

1 sachet

Mexican Fiesta Spice Blend

1

Cucumber

1 packet

Mixed Salad Leaves

Nutritional Values

Calories290 kcal
Energy (kJ)1210 kJ
Fat6.9 g
of which saturates1.4 g
Carbohydrate13.1 g
of which sugars9.7 g
Dietary Fibre6.1 g
Protein42.6 g
Sodium891 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Paper

Cooking Steps

Roast the cauliflower
1

• Preheat oven to 220°C/200°C fan-forced. 
• Chop cauliflower into small florets.
• SPICY! This spice blend is hot! Add less if you’re sensitive to heat. 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. 

Get prepped
2

• 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.

Toss the salad
3

• 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.

Finish & serve
4

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

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