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Mexican Style Chorizo, Chicken and Charred Veg Salad

Mexican Style Chorizo, Chicken and Charred Veg Salad

with Crispy Croutons and Cheddar Cheese

Get 50% off 1st box + free dessert for life!

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.

Tags:
High Protein
Allergens:
Milk
•Sulphites
•Wheat
•Barley
•Cereals containing gluten

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total35 minutes
Active 20 minutes
DifficultyEasy

Ingredients

serving amount

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 contain traces of: Celery)

30 grams

Mature Cheddar Cheese**

(Contains: Milk)

160 grams

Sweetcorn

30 milliliter(s)

Cider Vinegar

(Contains: Sulphites)

1 unit(s)

Ciabatta

(Contains: Wheat, Barley, Cereals containing gluten May contain traces of: Cereals containing gluten, Rye)

90 grams

Diced Chorizo**

(Contains: Milk)

Not included in your delivery

1 tsp

Sugar

1.5 tbsp

Olive Oil for the Dressing

2 tbsp

Mayonnaise

Nutritional information

Energy (kJ)3403 kJ
Energy (kcal)813 kcal
Fat45.6 g
of which saturates12.7 g
Carbohydrate38.6 g
of which sugars11.8 g
Dietary Fibre6.9 g
Protein52 g
Salt4.3 g
Potassium91.5 mg
Calcium6.2 mg
Iron0.2 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray
•Chopping Board
•Knife
•Pan
•Sieve
•Large Bowl

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Lay the chicken onto a baking tray, sprinkle over the Mexican style spice mix, drizzle with oil and season with salt and pepper.

Roast the chicken on the top shelf of your oven until cooked through, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

2

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.

Ten mins before the chicken is ready, pop the croutons onto the middle shelf of your oven until golden, 8-10 mins.

3

Meanwhile, drain the sweetcorn in a sieve. Heat a large frying pan on medium-high heat (no oil).

Once hot, add the chorizo, 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.

4

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. 

5

Once the chicken is cooked, cut widthways into 2cm slices.

Add the baby gem, charred chorizo, veg and croutons to the dressing bowl, toss together.

6

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!

7

Step 3 MOD: Add the chorizo to the pan with the veg. Fry for the same amount of time. 

 

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