American Chicken & Charred Corn Salad
with Wholemeal Garlic Croutons & Dill-Parsley Mayo
You’re not going to believe how simple it is to make this charred corn and chicken salad yourself. From the crunchy wholemeal croutons to the tender smokey chicken, once you’ve got this baby down, dinner time will be a breeze.
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Ingredients
1
avocado
2 clove
garlic
1 tin
sweetcorn
1
Wholemeal Panini
(Contains Soy, Gluten(Wheat); )
1 packet
chicken breast
1 sachet
All-American Spice Blend
1 packet
Mixed Salad Leaves
1 packet
Dill & Parsley Mayonnaise
(Contains Egg, Soy; )
Not included in your delivery
olive oil
15 g
butter
(Contains Milk; )
drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• Slice avocado in half, scoop out flesh and roughly chop. • Finely chop garlic. • Drain sweetcorn. • Cut or tear wholemeal panini into bite-sized chunks. • Cut chicken breast into 2cm chunks.
Little cooks: Take charge and help tear the panini into chunks!
• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Toast panini chunks until golden and slightly crisp, 5-6 minutes. • Add the butter and garlic and cook, tossing until melted and fragrant, 1 minute. • Season to taste with salt and pepper, then transfer to a large bowl.
• SPICY! The spice blend is mild, but use less if you're sensitive to heat. Return the frying pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken, sweetcorn and All-American spice blend, tossing occasionally, until browned and cooked through, 5-6 minutes. Remove from heat. • Meanwhile, to the bowl with the croutons, add mixed salad leaves, avocado and a drizzle of white wine vinegar and olive oil. Season to taste.
TIP: Chicken is cooked through when it's no longer pink inside.
• Divide wholemeal garlic crouton salad between bowls. • Top with American chicken and charred corn. • Dollop over dill & parsley mayonnaise to serve. Enjoy!
Little cooks: Add the finishing touch by dolloping over the herby mayo!