[Healthy Takeaway] NZ Mexican Chicken & Cheesy Corn Chip Crunch Bowl
with Avocado & Roast Tomato Salsa
- Sulphites
- Milk
- Milk
- Sesame
- Soy
- May contain traces of allergens
Ingredients
1
Cos Lettuce
1
Avocado
1 sachet
Coriander
1 packet
Corn Chips
(May be present: Milk, Sesame, Soy)
1
Cucumber
300 g
Diced Chicken
1 sachet
Mexican Fiesta Spice Blend
1 packet
Chargrilled Capsicum Relish
(Contains: Sulphites; )
1 packet
Sour Cream
(Contains: Milk; )
Nutrition Values
Cooking Steps
• Slice avocado in half, scoop out flesh and roughly chop. Slice cucumber into thin half-moons. Roughly chop cos lettuce. • In a medium bowl, combine diced chicken, Mexican Fiesta spice blend and a drizzle of olive oil.
• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Remove pan from heat, add honey and toss to coat.
• In a large bowl, combine cos lettuce, avocado, cucumber, a drizzle of white wine vinegar and a drizzle of olive oil. Sprinkle with shredded Cheddar cheese and toss to combine. Season to taste.
• Divide cos salad between bowls and crumble over corn chips. • Top with Mexican chicken and dollop over roast tomato salsa. • Drizzle with mayonnaise to serve. Tear over coriander. Enjoy!
