HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconTex Mex Chicken & Roast Veggie Salad
Tex-Mex Chicken & Roast Veggie Salad

Tex-Mex Chicken & Roast Veggie Salad

with Sweetcorn & Garlic Yoghurt

Family Friendly
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Try a taste of Mexico with a difference! We're giving golden veggies and baby spinach a flavour boost with tender chicken rubbed with mild Tex-Mex spices. Add a dollop of garlic-infused yoghurt and crunchy charred sweetcorn for a feast worthy of a fiesta!

Tags:Low CalorieKid Friendly

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

Total Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount


red kumara




red onion

4 clove


½ tin


1 packet

Greek-style yoghurt


1 sachet

Tex-Mex spice blend

1 packet

chicken breast strips



1 bag

mixed salad leaves

Not included in your delivery

olive oil

½ tbs

white wine vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2230 kJ
Fat19.4 g
of which saturates5 g
Carbohydrate46.5 g
of which sugars19.5 g
Dietary Fibre0 g
Protein39.7 g
Cholesterol0 mg
Sodium806 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 240°C/220°C fan-forced. Cut the red kumara (unpeeled) into 1cm chunks. Cut the carrot (unpeeled) into 1cm half-moons. Slice the red onion into 2cm wedges. Finely chop the garlic. Drain the sweetcorn (see ingredients).

TIP: Cut the veggies to size so they cook in time.


Place the red kumara, carrot, onion and sweetcorn on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat, then spread out in a single layer and roast until tender, 20-25 minutes. Set aside to cool slightly.


While the veggies are roasting, heat a large frying pan over a medium heat with a drizzle of olive oil. Add 1/2 the garlic and cook, stirring, until fragrant, 1 minute. Transfer the garlic oil to a small bowl, then add the Greek-style yoghurt and stir to combine. Season to taste and set aside.


In a medium bowl, combine the Tex-Mex spice blend, remaining garlic and a generous drizzle of olive oil. Season with salt and pepper, then add the chicken breast strips and toss to coat. Return the frying pan to a medium heat with a drizzle of olive oil. Cook the chicken, turning occasionally, until browned and cooked through, 3-4 minutes.

TIP: The chicken is cooked through when it's no longer pink inside.


While the chicken is cooking, roughly chop the tomato. In a large bowl, combine the white wine vinegar and a generous drizzle of olive oil. Season with salt and pepper. Add the mixed salad leaves, tomato and roasted veggies. Toss to combine.


Divide the roast veggie salad between plates. Top with the Tex-Mex chicken and garlic yoghurt.