Easy As Smokey Fried Chicken & Cos Salad
with Avocado & Roast Tomato Salsa
A crunchy cos salad is just what we need in the warmer weather. There’s only one way to improve on something so fresh and delicious - add fried chicken! throw it all together with some creamy avo and a few dollops of roast tomato salsa, and you’re on to a winner!
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.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
Avocado
1
Cos Lettuce
1
Tomato
1
Chicken Thigh
1
Kiwi Spice Blend
1
Cornflour
(May be present Milk, Gluten, Peanut, Soy, Sesame, Almond, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut, Brazil Nut. )
1
Mayonnaise
(Contains Egg; )
1
roasted tomato salsa
Not included in your delivery
1
olive oil
plain flour
(Contains Gluten; )
white wine vinegar
Nutrition Values
Cooking Steps
• Slice avocado in half, scoop out flesh and thinly slice. Roughly chop cos lettuce. Cut tomato into thin wedges. • Using paper towel, pat chicken thigh dry and cut into 2cm chunks. • In a medium bowl, combine chicken, Kiwi spice blend and the olive oil (1/2 tbs for 2 people / 1 tbs for 4 people). Set aside.
• Add cornflour and the plain flour to the chicken mixture and toss to coat. • In a large frying pan over high heat, heat enough olive oil to coat the base. • When oil is hot, dust off any excess flour from chicken and cook, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a paper towel-lined plate.
• Meanwhile, in a large bowl combine cos, tomato, mayonnaise, a drizzle of white wine vinegar and olive oil. Season to taste.
• Divide cos salad between bowls. Top with avocado and smoky fried chicken. • Dollop roast tomato salsa over chicken. Enjoy!