with Pea Pods & BBQ Mayo
We're in our light and bright era, so only a salad will do. With our slaw mix doing the most, you only need to sear some chicken and toast some croutons to have a salad fit for a sunny Sunday evening.
Allergens
Utensils
Tags
Olive oil
All-American spice blend
1 sachet
Chicken breast
1 packet
Honey
0.5 tbs
Bake-At-Home Ciabatta
1
Pea Pods
1 packet
Slaw mix
1 packet
Baby spinach leaves
1 packet
BBQ mayo
1 packet
White wine vinegar
drizzle
Coriander
0.5 packet
• Cut chicken breast into 2cm chunks. • In a medium bowl, combine Tex-Mex spice blend a drizzle of olive oil. Add chicken, tossing to coat. • In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Remove from heat, add the honey, tossing chicken to coat. TIP: Chicken is cooked through when it is no longer pink inside.
• Meanwhile, slice bake-at-home ciabatta in half lengthways. • Toast or grill ciabatta to your liking, then cut into bite-sized chunks. • Trim and slice peapods length ways.
• In a large bowl, combine slaw mix, pea pods, baby spinach leaves, croutons, BBQ mayo, a drizzle of white wine vinegar and olive oil. • Toss to combine and season to taste. Little cooks: Take the lead by tossing the slaw!
• Divide crouton slaw between bowls. • Top with honey Tex-Mex chicken. Tear over coriander to serve (see ingredients). Enjoy!
2606
kJ
Energy (kJ)
623
kcal
Calories
14.9
g
Fat
1.9
g
of which saturates
69.2
g
Carbohydrate
13
g
of which sugars
9.3
g
Dietary Fibre
49.7
g
Protein
1536
mg
Sodium
