Double Easy As Smokey Fried Chicken & Cos Salad
with Avocado & Chargrilled Capsicum Relish
- Sulphites
- Eggs
- Soy
- Gluten
- Wheat
- May contain traces of allergens
A crunchy cos salad is just what we need in the warmer weather. There’s only one way to improve on something so fresh and delicious – add fried chicken! Throw it all together with some creamy avo and a few dollops of roast tomato salsa and you’re on to a winner! *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Ingredients
1
Cos Lettuce
1
Tomato
1
Avocado
1 packet
Cornflour
640 g
Chicken Thigh
1 sachet
Kiwi Spice Blend
1 packet
Chargrilled Capsicum Relish
(Contains: Sulphites; )
1
Lime
1 packet
Garlic Aioli
(Contains: Eggs, Soy; )
Not included in your delivery
1 drizzle
olive oil
1 tbs
plain flour
(Contains: Gluten; May be present: Wheat)
1 drizzle
white wine vinegar
2 tbs
Mayonnaise
(Contains: Eggs; )
Nutrition Values
Cooking Steps
• Slice avocado in half, scoop out flesh and thinly slice. • Roughly chop cos lettuce. • Cut tomato into thin wedges. • Using a paper towel, pat chicken thigh dry and cut into 2cm chunks. • In a large bowl, combine chicken, Kiwi spice blend and the olive oil (1/2 tbs for 2 people / 1 tbs for 4 people). Set aside.
• Add cornflour and the plain flour to chicken mixture and toss to coat. • Heat a large frying pan over high heat with enough olive oil to coat the base. • When oil is hot, dust off any excess flour from chicken and cook, tossing occasionally, until browned and cooked through (when no longer pink inside), 5-6 minutes. Cook in batches if the pan is getting crowded. Transfer to a paper towel-lined plate.
• Meanwhile, in a large bowl, combine cos lettuce, tomato, mayonnaise and a drizzle of white wine vinegar and olive oil. Season to taste.
• Divide cos salad between bowls. • Top with avocado and smokey fried chicken. • Dollop roasted tomato salsa over chicken to serve. Enjoy!
