Shortcut Spiced Chicken & Corn Chip Salad
with Cherry Tomatoes & Smokey Aioli
- Eggs
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Milk
We're in our light and bright era, so only a salad will do. With our slaw mix and corn chips doing the most, you only need to sear some chicken to have a salad fit for a sunny Sunday evening.
Ingredients
1 packet
Baby Spinach Leaves
330 g
Chicken Breast
1 packet
Coriander
1 packet
Slaw Mix
1 sachet
Tex-Mex Spice Blend
(May be present: Gluten, Soy, Wheat)
1
Snacking Tomatoes
1 bag
Corn Chips
1 packet
Smokey Aioli
(Contains: Eggs May be present: Milk)
Not included in your delivery
1 drizzle
olive oil
½ tbs
honey
1 drizzle
white wine vinegar
Utensils
Cooking Steps
• Cut chicken breast into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, add chicken and Tex-mex spice blend, tossing occasionally, until browned and cooked through, 5-6 minutes. • Remove from heat, add the honey, tossing chicken to coat. TIP: Chicken is cooked through when it is no longer pink inside.
• Meanwhile, roughly crush corn chips in the bag. • Halve snacking tomatoes.
• In a large bowl, combine slaw mix, tomatoes, baby spinach leaves, crushed corn chips, BBQ mayo, a drizzle of white wine vinegar and olive oil. • Toss to combine and season to taste with salt and pepper. Little cooks: Take the lead by tossing the slaw!
• Divide corn chip salad between bowls. • Top with smokey chicken. • Tear over coriander to serve. Enjoy!
