Mexican Style Chicken and Charred Veg Salad
with Crispy Croutons and Cheddar Cheese
- Milk
- Cereals containing gluten
- Sulphites
- May contain traces of allergens
- Celery
Fall in love with salads again with our Mexican Style Chicken and Charred Veg Salad. Spice up chicken with Mexican inspired spices, then char the sweetcorn and pepper until flavoursome. Toss everything with homemade croutons, baby gem lettuce and a quick dressing for a colourful bowl of flavour. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.
Ingredients
2 unit(s)
Skin-On British Chicken Breasts
1 sachet(s)
Mexican Style Spice Mix
1 unit(s)
Baby Gem Lettuce
1 unit(s)
Bell Pepper
(May be present: Celery)
30 grams
Mature Cheddar Cheese
(Contains: Milk)
1 unit(s)
Ciabatta
(Contains: Cereals containing gluten)
160 grams
Sweetcorn
30 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
Not included in your delivery
1 tsp
Sugar
1.5 tbsp
Olive Oil for the Dressing
2 tbsp
Mayonnaise
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, lay the chicken into the pan, skin-side down. Season with salt and pepper. Fry until golden, 5-6 mins, then turn and cook for 1 min on the other side.
Transfer the chicken to a baking tray, skin-side up, and roast on the top shelf until cooked, 12-15 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
While the chicken cooks, trim the baby gem, halve lengthways, then thinly slice.
Halve the bell pepper, discard the core and seeds, then slice into thin strips. Grate the cheese.
Tear the ciabatta into roughly 2cm chunks and pop them onto another baking tray in a single layer. Drizzle with oil, season with salt and pepper and toss to coat well.
About 10 mins before the chicken is ready, pop the croutons onto the middle shelf of your oven until golden, 8-10 mins.
Meanwhile, drain the sweetcorn in a sieve. Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the sweetcorn and sliced pepper and cook until charred, 5-6 mins.
Adjust the heat if necessary. Stir only twice during this time - you want the veg to pick up some nice colour.
While everything cooks, in a large bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper and set the dressing aside.
Once the veg has charred, remove the pan from the heat.
Once the chicken is cooked, cut widthways into 2cm slices.
Add the baby gem, charred veg and croutons to the dressing bowl, toss together.
Share the salad between your serving bowls, then top with the sliced chicken.
Sprinkle over the cheese and finish by drizzling over the mayo (see pantry for amount).
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The spiced chicken and charred veg are widely praised, with the combination of textures and bold flavours standing out. Some found the dish less distinctly Mexican than expected, and a few felt the spice level was on the hotter side.
- Ease of prep: Most found this straightforward and quick to pull together, though a few noted the two-pan, two-tray method adds more washing up than expected for a salad.
- Suggestions: Use only half the cider vinegar dressing if you prefer a milder tang, and consider adding avocado, red onion, or green beans to bulk out the salad. Rubbing the Mexican spice mix directly into diced chicken before frying is worth trying for a more even flavour throughout.
- Next-day meals: The dish works well cold the following day if you store the components separately, keeping the croutons and dressing apart to avoid sogginess.
- Portions: Some found the lettuce and chicken quantities a little light, particularly for three people, and topped up with extra salad leaves or veg.
