Double Mexican Chicken & Corn Chip Crunch Bowl
with Avocado & Chargrilled Capsicum Relish
- Sulphites
- Soy
- Sesame
- Fish
- Eggs
- May contain traces of allergens
- Milk
Who needs takeout when you can whip up this fiesta in a bowl right at home? Juicy Mexican-spiced chicken teams up with crunchy corn chips for the ultimate texture combo, while creamy avocado and zesty roast tomato salsa bring the flavour party. It’s everything you love about Mexican cuisine, reimagined for your dinner table - no delivery fee required!
Ingredients
1
Cos Lettuce
1
Avocado
1 packet
Parsley
1 packet
Mayonnaise
(May be present: Soy, Sesame, Fish, Eggs)
1 packet
Corn Chips
(May be present: Soy, Sesame, Milk)
1
Cucumber
600 g
Diced Chicken
1 sachet
Mexican Fiesta Spice Blend
1 packet
Chargrilled Capsicum Relish
(Contains: Sulphites; )
Not included in your delivery
1 tsp
honey
1 drizzle
white wine vinegar
1 drizzle
olive oil
Nutrition Values
Utensils
Cooking Steps
• Slice avocado in half, scoop out flesh and roughly chop. Slice cucumber into thin half-moons. Roughly chop cos lettuce. • SPICY! This spice blend is hot! Add less if you're sensitive to heat. In a medium bowl, combine diced chicken, Mexican Fiesta spice blend and a drizzle of olive oil.
• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes (cook in batches if your pan is getting crowded). • Remove pan from heat, add honey and toss to coat.
• In a large bowl, combine cos lettuce, avocado, cucumber, a drizzle of white wine vinegar and a drizzle of olive oil. Season to taste.
• Divide cos salad between bowls and crumble over corn chips. • Top with Mexican chicken and dollop over chargrilled capsicum relish. • Drizzle with mayonnaise and tear over coriander to serve. Enjoy!
