Louisiana 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 crunchy wholemeal croutons to herby mayo and tender smokey chicken. Once you’ve got this baby down, dinner time will be a breeze.
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
2 clove
garlic
1 cob
corn
(May be present Milk, Soy, Sesame. )
1
Wholemeal Panini
(Contains Soy, Gluten(Wheat); )
1 packet
Chicken Drumstick Fillet
1 sachet
Louisiana spice blend
1 bag
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
Cooking Steps
• Slice avocado in half, scoop out flesh and roughly chop. Finely chop garlic. Slice kernels off corn cob. Cut or tear wholemeal panini into bite-sized chunks. • Cut chicken drumstick fillet 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, 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, corn and Louisiana spice blend, tossing occasionally, until browned and cooked through, 5-6 minutes. Remove from heat. • Meanwhile, add mixed salad leaves, avocado and a drizzle of white wine vinegar and olive oil to the croutons. Season to taste.
• Divide wholemeal crouton salad between bowls. • Top with Louisiana chicken and charred corn. • Dollop over dill & parsley mayonnaise to serve. Enjoy!
Little cooks: Add the finishing touch by dolloping over the herby mayo!