Sweet Tex-Mex Chicken & Pea Pod Salad for Dinner
with Classic Chocolate Self-Saucing Pudding for Dessert
We're in our light and bright era this Summer, so only a salad will do. With our slaw mix doing the most, you only need to sear some chicken and toast some croutons to have a salad fit for a sunny Sunday evening.
This recipe is under 650kcal per serving.
To download the recipe card for the main and dessert, click the download arrow on the right of the screen.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 sachet
Tex-Mex spice blend
1 packet
chicken tenderloins
1
Bake-At-Home Ciabatta
(Contains Gluten, Soy, Wheat; May be present: Egg, Milk, Sesame, Lupin, Almond, Hazelnut. )
1 packet
Pea Pods
1 packet
slaw mix
1 packet
baby spinach leaves
1 packet
garlic aioli
(Contains Egg;)
1 packet
chocolate brownie mix
(Contains Gluten, Wheat; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
light cooking cream
(Contains Milk;)
Not included in your delivery
olive oil
½ tbs
honey
drizzle
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
• In a medium bowl, combine Tex-Mex spice blend and a drizzle of olive oil. Add chicken tenderloins, tossing to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side. • Remove from heat and add the honey, turning chicken to coat.
TIP: Chicken is cooked through when it is no longer pink inside.
• Meanwhile, slice bake-at-home ciabatta in half lengthways. • Toast or grill ciabatta to your liking, then cut into bite-sized chunks. • Trim and thinly slice pea pods length ways.
• In a large bowl, combine slaw mix, pea pods, baby spinach leaves, croutons, garlic aioli, a drizzle of white wine vinegar and olive oil. • Toss to combine and season to taste.
Little cooks: Take the lead by tossing the slaw!
• Slice chicken if preferred. • Divide crouton slaw between bowls. • Top with sweet Tex-Mex chicken to serve. Enjoy!