Mexican Chicken & Charred Corn Salad
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Mexican Chicken & Charred Corn Salad

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!

Tags:
Spicy
•Calorie Smart
•Over 30g protein
•Under 40g carbs
Allergens:
Egg
•Soy

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

Total Time25 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1

Cucumber

1

Capsicum

1

Sweetcorn

1

Chicken Breast

1

Mexican Fiesta Spice Blend

1

Mixed Salad Leaves

1

Smokey Aioli

(Contains Egg, Soy; )

Not included in your delivery

1

olive oil

white wine vinegar

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Nutrition Values

Energy (kJ)1725 kJ
Calories412 kcal
Fat19.9 g
of which saturates2.7 g
Carbohydrate15.5 g
of which sugars10.4 g
Dietary Fibre3.2 g
Protein41.9 g
Sodium971 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.

Cooking Steps

1

• 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, until tender and lightly browned, 4-5 minutes. Transfer to a large bowl.

2

• Meanwhile, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine Mexican Fiesta spice blend and a drizzle of olive oil. Add chicken, turn to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded).

TIP: The chicken is cooked when it is no longer pink inside.

3

• To the bowl with the veggies, add the mixed salad leaves, cucumber, a drizzle of white wine vinegar and olive oil. Season to taste.

4

• Slice chicken. • Divide charred capsicum salad between bowls. Top with Mexican chicken. • Drizzle over smokey aioli. Enjoy!