serves 2
Get ready for a fiesta of flavours with this Mexican-spiced chicken salad.
Allergens
Utensils
Tags
Diced Irish Chicken Breast
260 grams
Mexican Style Spice Mix
2 sachet(s)
Salad Leaves
120 grams
Sweetcorn
1 pack(s)
Tomato
1 unit(s)
Honey Mustard Dressing
1 sachet(s)
Mayo
2 sachet(s)
Salt
to taste
Pepper
to taste
- Trim the salad leaves and roughly chop.
- Chop the tomato into 1cm chunks. Drain the sweetcorn in a sieve.
- In a salad bowl, mix the mayo together with the honey mustard dressing.
- Just before serving, toss the salad leaves with the dressing.
- 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.
- Divide the salad between plates and top with Mexican-spiced chicken.
- Spoon the corn and diced tomato over the top.
1433
kJ
Energy (kJ)
343
kcal
Energy (kcal)
14.8
g
Fat
1.9
g
of which saturates
17
g
Carbohydrate
9.9
g
of which sugars
2.5
g
Dietary Fiber
34.8
g
Protein
0
mg
Cholesterol
2.04
g
Salt
with black beans, pickled onion and creamy dressing
with black beans, pickled onion and creamy dressing
