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.
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
cucumber
1
avocado
1 tin
sweetcorn
1 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 breast 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 breast strips, tossing, until browned and cooked through, 3-4 minutes each side. • Remove pan from heat, then 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 and olive oil. Season with salt and pepper.
• Divide avocado cos salad between bowls. Top with Louisiana chicken. • Dollop over roasted tomato salsa and sprinkle with corn to serve. Enjoy!