Mexican-Glazed Chicken & Avocado Salad
with Charred Corn & Creamy Dressing
We're in our light and bright era so only a salad will do! Chicken strips are always a hit in our test kitchen and when paired with Tex-Mex spice and a sticky glaze, you'll feel like you've hit the flavour jackpot. Toss them in an avocado-corn salad and thank us later!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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
avocado
1
tomato
1
cucumber
1 tin
sweetcorn
½ sachet
Tex-Mex spice blend
1 packet
chicken breast
1 packet
Sweet & Savoury Glaze
(May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )
1 packet
mixed salad leaves
1 packet
mayonnaise
(Contains Egg;)
Not included in your delivery
olive oil
drizzle
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
• Slice avocado in half, scoop out flesh and thinly slice. Roughly chop tomato and cucumber. • Drain sweetcorn. • Slice chicken breast into 2cm strips. • In a medium bowl, combine Tex-Mex spice blend, a drizzle of olive oil and pinch of salt. Add chicken strips, tossing to coat.
• Heat a large frying pan over high heat. • Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a bowl and set aside. • Return the frying pan to high heat with a drizzle of olive oil. Cook chicken strips, tossing occasionally, until browned and cooked through, 3-4 minutes. • Remove from heat, return all chicken to the pan and stir in sweet & savoury glaze, until chicken is coated. Season with salt and pepper.
TIP: Cover the pan with a lid if the kernels are “popping” out.
• Meanwhile, to bowl with charred corn, add cucumber, tomato, mixed salad leaves, mayonnaise and a drizzle of white wine vinegar and olive oil. • Toss to combine and season to taste.
• Divide charred corn salad between bowls. Top with avocado slices and Mexican-glazed chicken. Spoon over any remaining glaze from the pan. • Season avocado with a pinch of salt and pepper. Sprinkle over charred corn. Enjoy!