[6-Ingredient, Fancify 21074] NZ Chicken & Avocado Burger
with Herby Mayonnaise & Avocado Salad
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 packet
Mixed Salad Leaves
2
Burger Bun
(Contains: Eggs, Gluten, Milk, Soy, Wheat; May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Sulphites, Walnut. )
1
Avocado
packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy, Mustard; )
320 g
Chicken Breast
1
Cucumber
Nutrition Values
Cooking Steps
• Slice avocado in half, scoop out flesh and roughly chop. Slice cucumber into thin half-moons. • Halve burger buns.
• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. Season generously with salt and the cracked pepper. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded).
TIP: The chicken is cooked when it is no longer pink inside.
• Meanwhile, in a medium bowl combine mixed salad leaves, avocado, cucumber, a drizzle of balsamic vinegar and olive oil. Season to taste. • Toast burger buns as desired.
• Spread both sides of burger buns with dill & parsley mayonnaise, then top with chicken and some salad leaves. • Serve with remaining avocado salad. Enjoy!
• If you've added a fancify bundle, roughly chop roasted almonds. Sprinkle grated parmesan cheese over dill & parsley mayonnaise and top chicken with chargrilled capsicum relish. Sprinkle roasted almonds over salad.
