This fresh and filling salad brings a taste of the South right to your door! Juicy chicken strips, spiced with our Louisiana spice blend and tossed in sweet honey, are served over a fresh avocado cos salad. With a zesty roast tomato salsa and charred corn, it’s a flavour-packed dish that’s sure to brighten up your plate.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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
1 head
cos lettuce
1
cucumber
1
avocado
1
corn
(May be present: Milk, Soy, Sesame. )
1 packet
chicken breast strips
1 sachet
Louisiana spice blend
1 packet
mayonnaise
(Contains: Eggs; May be present: Soy, Sesame, Fish, Wheat, Cashew, Almond. )
1 packet
Chargrilled Capsicum Relish
(Contains: Sulphites; )
olive oil
1 tsp
honey
drizzle
white wine vinegar
• Roughly chop cos lettuce. Slice cucumber into half-moons. • Slice avocado in half, scoop out flesh and roughly chop. • Slice kernels off corn cob. • Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a small bowl. • SPICY! This is a mild spice blend, but use less if you’re sensitive to heat! In a medium bowl, combine chicken strips, Louisiana spice blend and a drizzle of olive oil.
TIP: Cover the pan with a lid if the kernels are ‘popping’ out.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook chicken strips until browned and cooked through, 3-4 minutes each side. • Remove pan from heat, add the honey and toss to coat.
TIP: Chicken is cooked through when it is no longer pink inside.
• In a large bowl, combine cos lettuce, cucumber, avocado, mayonnaise and a drizzle of white wine vinegar and olive oil. • Season with salt and pepper.
• Slice chicken. • Divide avocado cos salad between bowls. Top with Louisiana chicken. • Dollop over chargrilled capsicum relish and sprinkle with charred corn. Enjoy!