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 a avocado-corn salad and thank us later!
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
Sweetcorn
1
Chicken Breast
1
Sweet & Savoury Glaze
(May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )
1
Mixed Salad Leaves
1
Mayonnaise
(Contains Egg;)
1
Tex-Mex Spice Blend
Not included in your delivery
1
olive oil
white wine vinegar
Nutritional Values
Cooking Steps
• Slice avocado in half, scoop out flesh and thinly slice. Roughly chop tomato and cucumber. • Drain sweetcorn. • In a medium bowl, combine Tex-Mex spice blend, a drizzle of olive oil and pinch of salt. Add pork strips, tossing to coat. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • 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 frying pan to high heat with a drizzle of olive oil. Cook pork strips in batches, until golden, 2-4 minutes. • Remove from heat, return all pork to the pan and stir in sweet & savoury glaze, until pork is coated. Season with salt and pepper.
TIP: Cover the pan with a lid if the kernels are “popping” out. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • 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 pork. Spoon over any remaining glaze from the pan. • Season avocado with a pinch of salt and pepper. Sprinkle over charred corn. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • 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!