Tex-Mex Chicken & Roast Veggie Salad
with Sweetcorn & Garlic Yoghurt
- Milk
Try a taste of Mexico with a difference! We're giving golden veggies and baby spinach a flavour boost with tender chicken rubbed with mild Tex-Mex spices. Add a dollop of garlic-infused yoghurt and crunchy charred sweetcorn for a feast worthy of a fiesta!
Ingredients
1
Red Kumara
1
carrot
1
onion
4 clove
garlic
½ tin
sweetcorn
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 sachet
Tex-Mex spice blend
1 packet
chicken breast strips
1
tomato
1 bag
salad leaves
Not included in your delivery
olive oil
½ tbs
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut the red kumara (unpeeled) into 1cm chunks. Cut the carrot (unpeeled) into 1cm half-moons. Slice the red onion into 2cm wedges. Finely chop the garlic. Drain the sweetcorn (see ingredients).
TIP: Cut the veggies to size so they cook in time.
Place the red kumara, carrot, onion and sweetcorn on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat, then spread out in a single layer and roast until tender, 20-25 minutes. Set aside to cool slightly.
While the veggies are roasting, heat a large frying pan over a medium heat with a drizzle of olive oil. Add 1/2 the garlic and cook, stirring, until fragrant, 1 minute. Transfer the garlic oil to a small bowl, then add the Greek-style yoghurt and stir to combine. Season to taste and set aside.
In a medium bowl, combine the Tex-Mex spice blend, remaining garlic and a generous drizzle of olive oil. Season with salt and pepper, then add the chicken breast strips and toss to coat. Return the frying pan to a medium heat with a drizzle of olive oil. Cook the chicken, turning occasionally, until browned and cooked through, 3-4 minutes.
TIP: The chicken is cooked through when it's no longer pink inside.
While the chicken is cooking, roughly chop the tomato. In a large bowl, combine the white wine vinegar and a generous drizzle of olive oil. Season with salt and pepper. Add the mixed salad leaves, tomato and roasted veggies. Toss to combine.
Divide the roast veggie salad between plates. Top with the Tex-Mex chicken and garlic yoghurt.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the Tex-Mex spice blend, though some found it too mild; consider adjusting spice levels to taste.
- Ease of prep: Simple to prepare and assemble, with roasted vegetables adding depth of flavour.
- Suggestions: Try adding avocado or crumbled tortilla chips for extra texture and flavour.
- Portions: Some found the meal light; consider adding a grain to the salad for a more filling dish.
- Vegetables: The charred sweetcorn was a hit; roasting the vegetables, especially the carrot, enhances their flavour.
