Tex-Mex Bean, Chicken & Avocado Cos Salad

Name: Tex-Mex Bean, Chicken & Avocado Cos Salad with Chargrilled Capsicum Relish & 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 Sour Cream; 1 tin Cannellini Beans; 1 packet Chargrilled Capsicum Relish; 1 tsp honey; 1 drizzle white wine vinegar; 1 drizzle olive oil

with Chargrilled Capsicum Relish & Corn Chips

Get up to $175 off

This week's special ingredient is Avocado - creamy, dreamy and packed with goodness! Give your avocado a gentle squeeze - ripe avocados yield slightly but aren’t mushy! If yours is firm, let it ripen on the bench (not the fridge!) until it’s just right and then pile it on top of this Tex-Mex bean and chicken bowl!

Allergens:

Milk

•Sulphites

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

Sour Cream

(Contains: Milk; )

1 tin

Cannellini Beans

1 packet

Chargrilled Capsicum Relish

(Contains: Sulphites; )

Not included in your delivery

1 tsp

honey

1 drizzle

white wine vinegar

1 drizzle

olive oil

Nutrition Values

Energy (kJ)3320 kJ

Calories794 kcal

Fat36.5 g

of which saturates9.3 g

Carbohydrate57.5 g

of which sugars16.3 g

Dietary Fibre22.6 g

Protein54.7 g

Cholesterol0 mg

Sodium1020 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

•Baking Paper

Cooking Steps

PDF

• 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 roasted beans and roasted onion.
• Dollop with chargrilled capsicum relish and tear over coriander.
• Serve with corn chips. Enjoy!