Louisiana Chicken & Avocado Cos Salad
with Smashed Potatoes & Caesar Dressing
- Eggs
- Milk
- Almond
- Cashew
- Fish
- Soy
- Wheat
- Gluten
- Sesame
- May contain traces of allergens
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
2 packet
Potato
1
Cos Lettuce
1
Cucumber
1
Avocado
1 tin
Sweetcorn
320 g
Chicken Breast Strips
1 sachet
Louisiana Spice Blend
1 packet
Caesar dressing
(Contains: Eggs, Milk; May be present: Almond, Cashew, Fish, Soy, Wheat, Gluten, Sesame)
Nutrition Values
Cooking Steps
- Set your air fryer to 200°C. Cut potato into bite-sized chunks.
- Place potato into the air fryer basket and season with salt. Drizzle generously with olive oil and cook for 10 minutes.
- Shake the basket, then cook until golden, a further 10-15 minutes.
- TIP: No air fryer? Preheat oven to 240°C/220°C fan-forced. Place potato on a lined oven tray. Drizzle with olive oil and toss to coat. Roast until tender, 20-25 minutes. Remove from oven and season with salt.
- Meanwhile, 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.
TIP: Cover the pan with a lid if the kernels are ‘popping’ out.
- 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.
- 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 and a drizzle of white wine vinegar and olive oil. • Season with salt and pepper.• Divide avocado cos salad and potato chunks between bowls. Top with Louisiana chicken. •Drizzle over caesar dressing and sprinkle with charred corn. Enjoy!
