Tex Mex Bean, Chicken & Avocado Cos Salad
with Chargrilled Capsicum Relish & Corn Chips
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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
(May be present: Milk, Sesame, Soy)
1
Cucumber
1 tin
Cannellini Beans
1 packet
Chargrilled Capsicum Relish
(Contains: Sulphites; )
Nutrition Values
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Drain and rinse half the cannellini beans (reserve remaining cannellini beans for another creation). 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!
