Double Louisiana Chicken & Avocado Cos Salad

Name: Double Louisiana Chicken & Avocado Cos Salad with Chargrilled Capsicum Relish & Charred Corn
Total time: 25 min
Yield: 2
Cuisine: North American
Ingredients: olive oil; 1 head cos lettuce; 1 cucumber; 1 avocado; 1 corn; 2 packet chicken breast strips; 1 sachet Louisiana spice blend; 1 tsp honey; 1 packet mayonnaise; drizzle white wine vinegar; 1 packet Chargrilled Capsicum Relish

with Chargrilled Capsicum Relish & Charred Corn

Get up to $175 off

This fresh and filling salad brings a taste of the South right to your door! Juicy chicken strips, spiced with our Louisiana spice blend and tossed in sweet honey, are served over a fresh avocado cos salad. With a zesty roast tomato salsa and charred corn, it’s a flavour-packed dish that’s sure to brighten up your plate.

Allergens:

Eggs

•Sulphites

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

Total25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 head

cos lettuce

cucumber

avocado

corn

2 packet

chicken breast strips

1 sachet

Louisiana spice blend

1 packet

mayonnaise

1 packet

Chargrilled Capsicum Relish

Not included in your delivery

olive oil

1 tsp

honey

drizzle

white wine vinegar

Nutrition Values

Energy (kJ)3489 kJ

Calories833 kcal

Fat48.3 g

of which saturates9.9 g

Carbohydrate30.2 g

of which sugars17.4 g

Dietary Fibre12.6 g

Protein80.6 g

Sodium1178 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

Cooking Steps

• Roughly chop cos lettuce. Slice cucumber into half-moons. • Slice avocado in half, scoop out flesh and roughly chop. • Slice kernels off corn cob. • Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a small bowl. • In a medium bowl, combine chicken strips, Louisiana spice blend and a drizzle of olive oil.

TIP: Cover the pan with a lid if the kernels are “popping” out.

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook chicken strips until browned and cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat, add the honey and toss to coat.

TIP: Chicken is cooked through when it is no longer pink inside.

• In a large bowl combine cos lettuce, cucumber, avocado, mayonnaise a drizzle of white wine vinegar olive oil. Season with salt and pepper.

• Slice chicken. • Divide avocado cos salad between bowls. Top with Louisiana chicken. • Dollop over roast tomato salsa and sprinkle with corn. Enjoy!