Double Mexican Chicken & Charred Corn Salad
with Capsicum & Smokey Aioli
Today’s spectacular salad takes inspiration from the flavours of Mexico. Chicken is coated in our Mexican Fiesta spice blend before being pan-fried till juicy and delicious. Tossed through mixed salad leaves with charred capsicum and sweetcorn,with a drizzle of smokey aioli on top, it’s bound to be a hit!
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
Cucumber
1
Capsicum
1
Sweetcorn
2
Chicken Breast
1
Mexican Fiesta Spice Blend
1
Mixed Salad Leaves
1
Smokey Aioli
(Contains Egg, Soy; )
Not included in your delivery
1
olive oil
white wine vinegar
Nutrition Values
Cooking Steps
• Slice cucumber into thin half-moons. Thinly slice capsicum. Drain sweetcorn. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook capsicum and sweetcorn, until tender and lightly browned, 4-5 minutes. Transfer to a large bowl.
• Meanwhile, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine Mexican Fiesta spice blend and a drizzle of olive oil. Add chicken, turn to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded).
TIP: The chicken is cooked when it is no longer pink inside.
• To the bowl with the veggies, add the mixed salad leaves, cucumber, a drizzle of white wine vinegar and olive oil. Season to taste.
• Slice chicken. • Divide charred capsicum salad between bowls. Top with Mexican chicken. • Drizzle over smokey aioli. Enjoy!