with Elotes-Inspired Corn Salad
Ingredients: Sweet potato • Ground turkey • Artisan bun (enriched wheat flour, water, canola oil, yeast, sugar, invert sugar, salt, vinegar, citrus fiber, mono- and diglycerides of fatty acids, soy flour, calcium carbonate, sodium stearoyl-2-lactylate, monocalcium phosphate, amylase, xylanase, ascorbic acid, dough softener, potassium sorbate, calcium propionate, calcium sulphate, dried durum wheat sourdough (milled durum wheat products, bacterial culture), xanthan gum, guar gum) (milk, soy, wheat) • Ranch dressing (canola and/or soya oil, buttermilk (partly skimmed milk, salt, bacterial culture), white vinegar, water, sugar, salt, frozen egg yolk, spices, polysorbate 60, xanthan gum, natural flavour, monosodium glutamate, lactic acid, sodium benzoate, calcium lactate, calcium disodium EDTA) (egg, milk) • Guacamole (hass avocado, tomato, onion, sea salt, garlic, cilantro, cilantro essential oil) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Limes • Italian breadcrumbs (toasted bread crumbs [enriched flour, (wheat flour, malted barley, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), high fructose corn syrup, corn syrup, partially hydrogenated vegetable oil, water, yeast, salt, sugars (brown sugar, honey, molasses, sugar, dextrose), wheat gluten, whey, soy flour, rye flour, corn flour, oat bran, corn meal, cornstarch, rice flour, potato flour, butter, dough conditioners (mono and diglycerides, sodium and/or calcium stearoyl lactylate, soy lecithin, calcium carbonate, ascorbic acid), yeast nutrients (ammonium sulfate, calcium sulfate, monocalcium phosphate), distilled vinegar, skim milk, buttermilk, citric acid, grain vinegar, datem, potassium iodate, guar gum, calcium phosphate, lactic acid, calcium propionate, potassium sorbate, sesame seeds], salt, imported pecorino romano cheese (sheep’s milk, salt, rennet), spices, natural & artificial flavor, garlic, onion and parsley) (barley, milk, oats, rye, sesame, soy, wheat) • Green onion • Garlic salt (salt, garlic powder, silicon dioxide).
Allergens
Utensils
Tags
Chicken Breasts
2 unit(s)
Sweet Potato
2 unit(s)
Corn on the Cob
1 unit(s)
Garlic, cloves
1 unit(s)
Green Onion
1 unit(s)
Lime
0.5 unit(s)
Tomato
1 unit(s)
Mayonnaise
4 tbsp
Mexican Seasoning
8 g
Feta Cheese, crumbled
0.25 cup
Oil
2 tbsp
Salt
0.25 tsp
Sugar
0.13 tsp
Pepper
0.25 tsp
- Before starting, wash and dry all produce.
- Lightly oil the grill. While you prep, preheat the grill to medium-high (approx. 500°F).
- Quarter sweet potatoes lengthwise.
- To a large pot, add sweet potatoes, 1 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings). Cover and bring to a boil over high.
- Once boiling, reduce heat to medium-high. Simmer for 6-7 min, uncovered, until almost tender.
- Drain and set aside.
- Meanwhile, husk corn.
- Peel, then mince or grate garlic.
- Thinly slice green onion.
- Zest, then juice half the lime. Cut any remaining lime into wedges.
- Cut tomato into 1-inch pieces.
- Pat chicken dry with paper towels.
- To a small bowl, add mayo, lime zest, garlic, 1/2 tsp (1 tsp) lime juice and 1/8 tsp (1/4 tsp) sugar. Season with salt and pepper, then stir to combine.
- To a medium bowl, add chicken, 2 1/2 tsp (5 tsp) Mexican Seasoning and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
- To one side of the grill, add corn.
- Close lid and grill for 12-14 min, turning corn occasionally, until tender and grill marks form.
- Meanwhile, add chicken to the other side of the grill.
- Grill chicken for 5-6 min per side, until cooked through.**
- Transfer corn and chicken to a parchment-lined baking sheet.
- Meanwhile, transfer sweet potatoes to a plate. Drizzle 1 tbsp (2 tbsp) oil over potatoes, then season with salt and pepper.
- Grill sweet potatoes next to corn for 3-4 min per side, until tender.
- Transfer sweet potatoes to the same baking sheet with corn and chicken.
- To another medium bowl, add tomatoes, feta, remaining Mexican Seasoning and 1 1/2 tbsp (3 tbsp) lime aioli.
- When corn is cool enough to handle, place corn on its side, then cut kernels from cob, turning cob as you go.
- Add corn to the bowl with tomatoes. Season with salt and pepper, then toss to combine.
- Thinly slice chicken.
- Divide chicken, salad and sweet potato wedges between plates.
- Sprinkle green onions over top.
- Serve remaining lime aioli alongside for dipping.
- Squeeze a lime wedge over top.
Si vous avez choisi les poitrines de poulet, les préparer et les cuire de la même façon que la recette vous indique de préparer et de cuire les hauts de cuisse de poulet.
780
kcal
Calories
45
g
Fat
8
g
Saturated Fat
51
g
Carbohydrate
13
g
Sugar
8
g
Dietary Fiber
46
g
Protein
160
mg
Cholesterol
1060
mg
Sodium
0.2
g
Trans Fat
1500
mg
Potassium
150
mg
Calcium
3
mg
Iron
with Sweet Potatoes
with Elotes-Inspired Corn Salad
with Elotes-Inspired Corn Salad
with Sweet Potatoes
