Mexican-Style Chicken Salad
serves 2
Get ready for a fiesta of flavours with this Mexican-spiced chicken salad.
Tags:
Calorie Smart
•Quick
Allergens:
Mustard
Total Time15 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
260 grams
Diced Chicken Breast
2 sachet(s)
Mexican Style Spice Mix
120 grams
Salad Leaves
1 pack(s)
Sweetcorn
1 unit(s)
Tomato
1 sachet(s)
Honey Mustard Dressing
(Contains Mustard)
Not included in your delivery
to taste
Salt
to taste
Pepper
Nutrition Values
Energy (kJ)1180 kJ
Energy (kcal)282 kcal
Fat9.3 g
of which saturates1.5 g
Carbohydrate16.6 g
of which sugars9.9 g
Dietary Fiber1.1 g
Protein34.4 g
Cholesterol0 mg
Salt0.76 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
•Sieve
Instructions
1
- Trim the salad leaves and roughly chop.
- Chop the tomato into 1cm chunks.
- Drain the sweetcorn in a sieve.
- Just before serving, toss the salad leaves with honey mustard dressing.
2
- Place a pan over medium heat with a drizzle of oil.
- Add the chicken and season with Mexican spice, salt and pepper. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
- Fry until golden brown and cooked through, 8-10 mins.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
3
- Divide the salad between plates and top with Mexican-spiced chicken.
- Spoon the corn and diced tomato over the top.
