Louisiana Chicken & Avocado Cos Salad

Name: Louisiana Chicken & Avocado Cos Salad with Roast Tomato Salsa, Bacon & Charred Corn
Total time: 25 min
Yield: 2
Cuisine: North America
Ingredients: olive oil; 1 head cos lettuce; 1 cucumber; 1 avocado; 1 tin sweetcorn; 1 packet chicken breast strips; 1 sachet Louisiana spice blend; 1 tsp honey; 1 packet mayonnaise; drizzle white wine vinegar; 1 packet roasted tomato salsa; 1 packet diced bacon

with Roast Tomato Salsa, Bacon & Charred Corn

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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.

Tags:

Over 30g protein

Allergens:

Egg

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

Total Time25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 head

cos lettuce

cucumber

avocado

1 tin

sweetcorn

1 packet

chicken breast strips

1 sachet

Louisiana spice blend

1 packet

mayonnaise

(Contains Egg; )

1 packet

roasted tomato salsa

1 packet

diced bacon

Not included in your delivery

olive oil

1 tsp

honey

drizzle

white wine vinegar

Nutrition Values

Energy (kJ)2819 kJ

Calories674 kcal

Fat47.5 g

of which saturates10.4 g

Carbohydrate14.4 g

of which sugars9.6 g

Dietary Fibre7.3 g

Protein44.3 g

Sodium1479 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

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 and diced bacon, breaking up with a spoon, until golden, 4-6 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. • 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 and diced bacon to serve. Enjoy!