Easy As Smokey Fried Chicken & Bacon Cos Salad
with Cucumber & Roast Tomato Salsa
- 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!
Ingredients
1
Cos Lettuce
1
Tomato
1
Cucumber
1 packet
Cornflour
320 g
Chicken Thigh
1 sachet
Kiwi Spice Blend
1 packet
Chargrilled Capsicum Relish
(Contains: Sulphites; )
1
Lime
1 packet
Garlic Aioli
(Contains: Eggs, Soy; )
1
Bacon
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
Utensils
Cooking Steps
• Slice avocado in half, scoop out flesh and thinly slice. Roughly chop cos lettuce. Cut tomato into thin wedges. Cut bacon into 1cm pieces. • Using paper towel, pat chicken thigh dry and cut into 2cm chunks. • In a medium 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 the chicken mixture and toss to coat. • Heat a large frying pan over medium-high heat, with a drizzle of olive oil. • Cook diced bacon, breaking up with a spoon, until golden, 6-7 minutes. Transfer to a medium bowl. • Return frying pan to 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, 5-6 minutes. Transfer to a paper towel-lined plate.
• While the chicken is cooking, to the bowl with bacon, add cos, tomato, mayonnaise, a drizzle of white wine vinegar and olive oil. Toss to combine and season to taste.
• Divide bacon cos salad between bowls. Top with avocado and smoky fried chicken. • Dollop roast tomato salsa over chicken. Enjoy!
