Easy "Fried" Chicken, Bacon & Avocado Salad
with Charred Capsicum & Mayonnaise- Gluten
- Eggs
- May contain traces of allergens
- Fish
- Wheat
- Traces of Cashew
- Almond
- Sesame
- Soy
Fried chicken in a crunchy cos salad is the food love affair we never knew we needed. The chicken is crispy and golden, with a touch of smokiness from our Kiwi spice blend and the salad is fresh and vibrant, with charred capsicum and creamy avo tossed through. A drizzle of mayo pulls it all together!
Ingredients
1 head
cos lettuce
1
capsicum
1
avocado
1 packet
chicken thigh
1 sachet
Kiwi Spice Blend
1 packet
cornflour
1 packet
mayonnaise
(Contains: Eggs; May be present: Fish, Wheat, Cashew, Almond, Sesame, Soy)
1 packet
diced bacon
Not included in your delivery
olive oil
1 tablespoon (tbsp)
plain flour
(Contains: Gluten; )
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Roughly chop cos lettuce. Slice capsicum into strips. Slice avocado in half, scoop out flesh and thinly slice. • 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.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook capsicum and diced bacon, breaking up with a spoon, until tender, 4-5 minutes. Transfer to a large bowl.
• Add cornflour and the plain flour to the chicken mixture and toss to coat. • Wipe out and return frying pan to a high heat, heat 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.
• To the bowl with the charred capsicum and bacon, add cos lettuce, avocado, a drizzle of white wine vinegar and olive oil. Season to taste. • Divide charred capsicum cos salad between bowls. • Top with smokey fried chicken. Drizzle over mayonnaise to serve. Enjoy!
