Mexican Chicken & Charred Corn Salad
with Capsicum & Smokey Aioli
Calories
:
390 kcalProtein
:
38.4g proteinTotal
:
25 minutesDifficulty
:
EasyAllergens:
- Eggs
- Soy
Today’s spectacular salad takes inspiration from the flavours of Mexico. Chicken is coated in our Mexican Fiesta spice blend before being pan-fried till juicy and delicious. Tossed through mixed salad leaves with charred capsicum and sweetcorn, with a drizzle of smokey aioli on top, it’s bound to be a hit!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1
Tomato
1
Capsicum
1 tin
Sweetcorn
320 g
Chicken Breast
1 sachet
Mexican Fiesta Spice Blend
1 packet
Mixed Salad Leaves
1 packet
Smokey Aioli
(Contains: Eggs, Soy; )
1
Corn Chips
Not included in your delivery
1 drizzle
olive oil
1 drizzle
vinegar (balsamic or white wine)
Nutrition Values
Calories390 kcal
Energy (kJ)1630 kJ
Fat19.9 g
of which saturates2.7 g
Carbohydrate13.5 g
of which sugars7.7 g
Dietary Fibre2.8 g
Protein38.4 g
Sodium820 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Large Frying Pan
Cooking Steps
1
- Roughly chop tomato.
- Thinly slice capsicum.
- Drain sweetcorn.
- Roughly crush corn chips in packet.
2
- In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook capsicum and sweetcorn, tossing, until tender and lightly browned, 4-5 minutes. Transfer to a large bowl.
TIP: Cover the pan with a lid if the corn kernels are “popping” out.
3
- Meanwhile, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. SPICY! This spice blend is hot! Add less if you're sensitive to heat.
- In a medium bowl, combine Mexican Fiesta spice blend and a drizzle of olive oil. Add chicken, then turn to coat.
4
- Return frying pan to medium-high heat with a drizzle of olive oil. Cook chicken until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded).
TIP: The chicken is cooked through when it's no longer pink inside.
5
- To the bowl with charred veggies, add mixed salad leaves, tomato and a drizzle of vinegar and olive oil. Season to taste with salt and pepper. Toss to combine.
6
- Slice chicken.
- Divide charred corn and capsicum salad between bowls.
- Top with Mexican chicken.
- Drizzle over smokey aioli to serve. Enjoy!
