Louisiana Chicken & Avocado Cos Salad
with Roast Tomato Salsa & Charred Corn- Eggs
- May contain traces of allergens
- Fish
- Wheat
- Traces of Cashew
- Almond
- Sesame
- Soy
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.*
Ingredients
1 head
cos lettuce
1
cucumber
1
avocado
1 tin
sweetcorn
1 packet
chicken breast strips
1 sachet
Louisiana spice blend
1 packet
mayonnaise
(Contains: Eggs; May be present: Fish, Wheat, Cashew, Almond, Sesame, Soy)
1 packet
roasted tomato salsa
Not included in your delivery
olive oil
1 tsp
honey
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Roughly chop cos lettuce. Slice cucumber into half-moons. Slice avocado in half, scoop out flesh and roughly chop. Drain sweetcorn. • Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a small bowl. • In a medium bowl, combine chicken breast 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 breast strips, tossing, until browned and cooked through, 3-4 minutes each side. • Remove pan from heat, then 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, a drizzle of white wine vinegar and olive oil. Season with salt and pepper.
• Divide avocado cos salad between bowls. Top with Louisiana chicken. • Dollop over roasted tomato salsa and sprinkle with corn to serve. Enjoy!
