Name: Tex Mex Bean, Chicken & Avocado Cos Salad with Roast Tomato Salsa & Corn Chips
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 Red Onion; 1 Cos Lettuce; 1 Avocado; 1 sachet Coriander; 1 sachet Tex-Mex Spice Blend; 320 g Chicken Breast; 1 packet Corn Chips; 1 Cucumber; 1 packet roasted tomato salsa; 1 tin Cannellini Beans

HelloFresh

Recipes

Mexican Recipes

Tex Mex Bean, Chicken & Avocado Cos Salad

with Roast Tomato Salsa & Corn Chips

Get up to $175 off

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

Total30 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

Red Onion

Cos Lettuce

Avocado

1 sachet

Coriander

1 sachet

Tex-Mex Spice Blend

320 g

Chicken Breast

1 packet

Corn Chips

(May be present: Milk, Sesame, Soy. )

Cucumber

1 packet

roasted tomato salsa

1 tin

Cannellini Beans

Nutrition Values

Calories734 kcal

Energy (kJ)3070 kJ

Fat34.6 g

of which saturates4.5 g

Carbohydrate48.3 g

of which sugars8.1 g

Dietary Fibre22.1 g

Protein52.7 g

Sodium963 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

• Preheat oven to 220°C/200°C fan-forced. Drain and rinse half the cannellini beans. Slice onion (see ingredients) into thick wedges. • Place cannellini beans and onion on a lined oven tray. Drizzle with olive oil, sprinkle with Tex-Mex spice blend, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes. • When the beans have 5 minutes remaining, add the honey and toss to coat.

• Meanwhile, roughly chop cos lettuce. Thinly slice cucumber into half-moons. Slice avocado in half, scoop out flesh and thinly slice. • Cut chicken breast into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl.

• Once cannellini beans are done, in a large bowl combine, cos lettuce, cucumber, mayonnaise, a drizzle of white wine vinegar and olive oil. Season to taste.

• Divide salad between bowls. Top with avocado, chicken and cannellini beans. • Dollop with roasted tomato salsa and tear over coriander. • Serve with corn chips. Enjoy!