Name: Easy "Fried" Chicken, Bacon & Avocado Salad with Charred Capsicum & Mayonnaise
Total time: 25 min
Yield: 2
Cuisine: New Zealand
Ingredients: 1 Cos Lettuce; 1 Avocado; 1 Capsicum; 320 g Chicken Thigh; 100 g Diced Bacon; 1 sachet Kiwi Spice Blend; 1 packet Cornflour

HelloFresh

Recipes

Easy "Fried" Chicken, Bacon & Avocado Salad

with Charred Capsicum & Mayonnaise

Get up to $175 off

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

Cos Lettuce

Avocado

Capsicum

320 g

Chicken Thigh

100 g

Diced Bacon

1 sachet

Kiwi Spice Blend

1 packet

Cornflour

Nutrition Values

Calories648 kcal

Energy (kJ)2710 kJ

Fat49.4 g

of which saturates11.2 g

Carbohydrate17.9 g

of which sugars6.2 g

Dietary Fibre6.1 g

Protein39.6 g

Sodium1050 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.

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!