Louisiana Chicken & Charred Corn Salad
with Garlic Croutons, Cherry Tomatoes & Dill-Parsley Mayo
You’re not going to believe how simple it is to make this Caesar-inspired salad yourself, from crunchy croutons to herby mayo and tender smokey chicken. Once you’ve got this baby down, soggy supermarket salads will be a distant memory.
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
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
Ingredients
1 punnet
cherry tomatoes
½ tin
sweetcorn
2 clove
garlic
1 packet
ciabatta
(Contains Gluten, Soy; May be present Egg, Sesame, Tree Nuts, Peanut, Sulphites, Milk. )
1 packet
Diced Chicken
1 bag
salad leaves
1 packet
Dill & Parsley Mayonnaise
(Contains Egg, Soy; )
1 sachet
Louisiana spice blend
Not included in your delivery
olive oil
30 g
butter
(Contains Milk; )
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• Halve cherry tomatoes. Drain sweetcorn (see ingredients). Finely chop garlic. Cut or tear ciabatta into bite-sized chunks.
• In a large frying pan, heat a generous drizzle of olive oil over a medium-high heat. • Cook ciabatta until golden and slightly crisp, 5-6 minutes. • Add the butter and garlic and cook, tossing, until fragrant, 1 minute. Season with salt and pepper, then transfer to a large bowl.
• Return the frying pan to a high heat with a drizzle of olive oil. When oil is hot, cook diced chicken, sweetcorn and Louisiana spice blend, tossing occasionally, until browned and cooked through, 5-6 minutes. Set aside. • Meanwhile, add mixed salad leaves, cherry tomatoes and a drizzle of white wine vinegar and olive oil to the bowl with croutons. Season to taste.
• Divide crouton salad between bowls. • Top with Louisiana chicken and corn. • Spoon over dill & parsley mayonnaise to serve.
