Mexican Chicken & Charred Corn Salad
with Capsicum & Smokey Aioli
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!
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
Ingredients
1
cucumber
1
capsicum
1 tin
sweetcorn
1 packet
chicken breast
1 sachet
Mexican Fiesta spice blend
1 packet
Mixed Salad Leaves
1 packet
Smokey Aioli
Not included in your delivery
olive oil
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Slice cucumber into thin half-moons. • Thinly slice capsicum. • Drain sweetcorn. • 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.
• 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. • 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.
• To the bowl with charred veggies, add mixed salad leaves, cucumber and a drizzle of white wine vinegar and olive oil. Season to taste with salt and pepper. Toss to combine.
• Slice chicken. • Divide charred corn and capsicum salad between bowls. • Top with Mexican chicken. • Drizzle over smokey aioli to serve. Enjoy!
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