with Avocado & Chargrilled Capsicum Relish
Who needs takeout when you can whip up this fiesta in a bowl right at home? Juicy Mexican-spiced chicken teams up with crunchy corn chips for the ultimate texture combo, while creamy avocado and zesty roast tomato salsa bring the flavour party. It’s everything you love about Mexican cuisine, reimagined for your dinner table - no delivery fee required! *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Allergens
Utensils
Tags
Cos lettuce
1
Avocado
1
Parsley
1 packet
Mayonnaise
1 packet
Corn Chips
1 packet
Cucumber
1
Diced Chicken
300 g
Mexican Fiesta spice blend
1 sachet
Chargrilled Capsicum Relish
1 packet
Olive oil
1 drizzle
Honey
1 tsp
White wine vinegar
1 drizzle
• Slice avocado in half, scoop out flesh and roughly chop.
• Thinly slice cucumber into half-moons.
• Roughly chop cos lettuce.
• SPICY! This spice blend is hot! Add less if you're sensitive to heat. In a medium bowl, combine diced chicken, Mexican Fiesta spice blend and a drizzle of olive oil.
• 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 (when no longer pink inside), 5-6 minutes.• Remove pan from heat, then add the honey and toss to coat.
• In a large bowl, combine cos lettuce, avocado, cucumber and a drizzle of the white wine vinegar and olive oil. Season to taste.
• Divide cos salad between bowls and crumble corn chips over top.
• Top with Mexican chicken and dollop with chargrilled capsicum relish.
• Drizzle with mayonnaise and tear over parsley to serve. Enjoy!
2560
kJ
Energy (kJ)
612
kcal
Calories
39.1
g
Fat
4.9
g
of which saturates
28.2
g
Carbohydrate
10.6
g
of which sugars
7.5
g
Dietary Fibre
38.1
g
Protein
0
mg
Cholesterol
911
mg
Sodium
