Chicken Salad with Mexican-Style Spices
with black beans, pickled onion and sour cream dressing
Tags:
Family Friendly
•Protein Rich
•Quick
Allergens:
Milk
•Sulphites
Total Time15 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
260 grams
Diced Chicken Breast
2 sachet(s)
Mexican Style Spice Mix
1 pack(s)
Black Beans
1 unit(s)
Onion
1 unit(s)
Lime
120 grams
Salad Leaves
½ pack(s)
Sweetcorn
110 grams
Creme Fraiche
(Contains Milk)
5 grams
Coriander
1 sachet(s)
Red Wine Vinegar
(Contains Sulphites)
1 unit(s)
Tomato
Not included in your delivery
1 tsp
Sugar
3 tbsp
Oil
to taste
Salt
to taste
Pepper
Nutrition Values
Energy (kJ)3070 kJ
Energy (kcal)734 kcal
Fat38.2 g
of which saturates12.9 g
Carbohydrate43.3 g
of which sugars11.4 g
Dietary Fiber17.1 g
Protein45.4 g
Cholesterol0 mg
Salt1.05 g
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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Pot
Instructions
1
- In a bowl, mix 1 tbsp of oil with half the Mexican spices . Mix with the diced chicken in a bowl and set aside.
- Heat the 100ml of water (double for 4P) in a saucepan. Add the sugar and red wine vinegar. Cut onion into thin slices
- Stir until sugar is dissolved and remove from heat. Add onion to vinegar mixture. Let stand until further use.
2
- Drain the corn in a colander. Dice the tomato. Chop the coriander and chop roughly.
- In a salad bowl, combine the corn, tomato, cilantro, lettuce and 1 tbsp of the oil. Season with pepper.
- Drain the beans in the colander.
3
- Heat a frying pan without oil over medium heat and fry the chicken for 3 - 4 minutes.
- Reduce the heat and add the black beans and remaining Mexican spice mix and cook for another 3-4 minutes, or until the chicken is cooked through.
- Cut the lime into wedges.
- In a small bowl, mix the creme fraiche with the remaining oil and the juice of 1 lime wedge.
4
- Drain the onion.
- Divide the salad over the plates. Spoon the beans with the chicken on top.
- Sprinkle with the creme fraiche dressing and garnish with the pickled onion.
- Serve with the remaining lime wedges .
Explore Similar Recipes
