Easy "Fried" Chicken & Avocado Salad
with Parmesan, Charred Capsicum & Mayonnaise
Fried chicken in a crunchy cos salad is the food love affair we never knew we needed. The chicken is crispy and golden, with a touch of smokiness from our Kiwi spice blend and the salad is fresh and vibrant, with charred capsicum and creamy avo tossed through. A drizzle of mayo pulls it all together!
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 head
cos lettuce
1
capsicum
1
avocado
1 packet
chicken thigh
1 sachet
Kiwi Spice Blend
1 packet
cornflour
(May be present Milk, Gluten, Peanut, Soy, Sesame, Almond, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut, Brazil Nut. )
1 packet
mayonnaise
(Contains Egg; )
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
1 tablespoon (tbsp)
plain flour
(Contains Gluten; )
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Roughly chop cos lettuce. Slice capsicum into strips. Slice avocado in half, scoop out flesh and thinly slice. • 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.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook capsicum, until tender, 4-5 minutes. Transfer to a large bowl.
• Add cornflour and the plain flour to the chicken mixture and toss to coat. • Wipe out and return frying pan to a 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.
• To the bowl with the capsicum, add cos lettuce, avocado, a drizzle of white wine vinegar and olive oil. Sprinkle over grated Parmesan cheese and season to taste. • Divide charred capsicum cos salad between bowls. • Top with smokey fried chicken. Drizzle over mayonnaise to serve. Enjoy!