Paprika Chicken, Sweet Potato and Halloumi Salad

Name: Paprika Chicken, Sweet Potato and Halloumi Salad With Chipotle Sweetcorn & Lime Dressing
Total time: 25 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 Bell Pepper; 150 Sweetcorn; 1 Baby Gem Lettuce; 250 Halloumi; 15 Honey; 260 Diced Chicken Thigh; 20 Chipotle Paste; 1 Sweet Potato; 1 Smoked Paprika; ½ Lime; 1 Red Onion; 32 BBQ Sauce; 1 Mayonnaise

With Chipotle Sweetcorn & Lime Dressing

Michael SteadmanPublished on July 29, 2020

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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.

Total25 minutes

Active 15 minutes

DifficultyMedium

Ingredients

serving amount

Bell Pepper

150

Sweetcorn

Baby Gem Lettuce

250

Halloumi

Honey

260

Diced Chicken Thigh

Chipotle Paste

Sweet Potato

Smoked Paprika

Lime

Red Onion

BBQ Sauce

Mayonnaise

Nutritional information

Energy (kcal)1017 kcal

Energy (kJ)4253 kJ

Fat56 g

of which saturates23 g

Carbohydrate67 g

of which sugars36 g

Protein63 g

Salt4 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Sieve

•Knife

•Bowl

•Baking Tray

•Grill Pan

Cooking Instructions and Tips

Preheat your oven to 200°C. Chop the sweet potato into 2cm chunks (no need to peel!). Halve the pepper and discard the core and seeds. Slice into 1cm wide strips. Halve, peel and slice the onion in 1cm slices. Drain and rinse the sweetcorn in a sieve.Trim the root from the baby gem lettuce then halve lengthways and separate the leaves then cut each leaf in half lengthways.

Combine the sweet potato, red pepper and red onion into a mixing bowl. Season with salt and pepper and half of the chipotle paste and half of the smoked paprika. Drizzle with oil and mix well to combine. Put the veggies in a single layer on a baking tray and roast on the top shelf of your oven until golden and tender, 25-30 mins. TIP: Use 2 trays if needed.

Heat a splash of oil in a large frying pan over a medium high heat. When hot, add the chicken and cook until golden brown all over, 7-10 mins. Once the chicken is golden, add the remaining smoked paprika and honey, cook until the chicken is coated and shiny, 2-3 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle. Wash your hands and equipment after handling raw meat.

Meanwhile, zest and halve your lime. In a small bowl combine the lime zest, half the juice and the mayonnaise. Mix well and season to taste with salt and pepper. TIP: The dressing needs to be a pourable consistency, add a little water if it's too thick.

When the chicken is glazed, add the drained sweetcorn, the BBQ sauce and the remaining chipotle. Cook stirring frequently until piping hot, 1-2 mins, then remove the pan from the heat. While the chicken cooks, slice the halloumi into 3 slices per person. Pop another frying pan on high heat. Add a drizzle of oil and lay in the halloumi slices. Fry until golden brown, 2-3 mins each side. Remove the pan from the heat.

Divide the sweet potato mix and baby gem between bowls, top with the chicken and sweetcorn mix. Lay the halloumi slices on top, drizzle over the lime dressing and enjoy!

Step 5 MOD: If you've added halloumi to your meal, while the chicken cooks, slice the halloumi into 3 slices per person. Pop another frying pan on high heat. Add a drizzle of oil and lay in the halloumi slices. Fry until golden brown, 2-3 mins each side. Remove the pan from the heat.

Step 6 MOD: If you've got halloumi - lay the cooked halloumi slices on top of the chicken and sweetcorn mix before drizzling over the lime dressing.