Double Louisiana Chicken & Avocado Cos Salad
with Roast Tomato Salsa & Charred Corn
This fresh and filling salad brings a taste of the South right to your door! Juicy chicken strips, spiced with our Louisiana spice blend and tossed in sweet honey, are served over a fresh avocado cos salad. With a zesty roast tomato salsa and charred corn, it’s a flavour-packed dish that’s sure to brighten up your plate.
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 head
cos lettuce
1
cucumber
1
avocado
1 tin
sweetcorn
2 packet
chicken breast strips
1 sachet
Louisiana spice blend
1 packet
mayonnaise
(Contains Egg; )
1 packet
roasted tomato salsa
Not included in your delivery
olive oil
1 tsp
honey
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Roughly chop cos lettuce. Slice cucumber into half-moons. • Slice avocado in half, scoop out flesh and roughly chop. • Drain sweetcorn. • Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a small bowl. • In a medium bowl, combine chicken strips, Louisiana spice blend and a drizzle of olive oil.
TIP: Cover the pan with a lid if the kernels are “popping” out.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook chicken strips until browned and cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat, add the honey and toss to coat.
TIP: Chicken is cooked through when it is no longer pink inside.
• In a large bowl combine cos lettuce, cucumber, avocado, mayonnaise a drizzle of white wine vinegar olive oil. Season with salt and pepper.
• Slice chicken. • Divide avocado cos salad between bowls. Top with Louisiana chicken. • Dollop over roast tomato salsa and sprinkle with corn. Enjoy!