Tropical Passion Fruit and Spiced Chicken Breast Salad
with Charred Corn, Sweet Potato and Greek Style Cheese
- Sulphites
- Milk
Sharp, sweet and aromatic, passion fruit pairs wonderfully with the cool crunch of the salad and the roasted veg in this recipe. Top with warming Central American spiced chicken to bring heat and spice to this beautifully balanced dish.
Ingredients
1 unit(s)
Sweet Potato
1 sachet(s)
Central American Style Spice Mix
1 unit(s)
Bell Pepper
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
1 unit(s)
Passion Fruit
160 grams
Sweetcorn
2 unit(s)
British Chicken Breasts
50 grams
Baby Leaf Mix
50 grams
Greek Style Salad Cheese
(Contains: Milk)
Not included in your delivery
1 tbsp
Honey
1 tbsp
Olive Oil for the Dressing
1 tbsp
Plain Flour
Nutrition Values
Utensils
Cooking Steps
a) Preheat your oven to 240°C/220°C fan/gas mark 9.
b) Chop the sweet potato into 2cm chunks (no need to peel) and pop onto a large baking tray.
c) Drizzle with oil, season with salt and pepper, sprinkle over half the Central American style spice mix, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
d) When the oven is hot, roast the sweet potato on the top shelf until golden, 20-22 mins.
a) Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.
b) In a large bowl, combine the cider vinegar, honey and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.
c) Halve the passion fruit. Using a small spoon, scoop the pulp and seeds into a small bowl. Set aside.
a) Heat a drizzle of oil in a large frying pan on high heat.
b) Once hot, add the sweetcorn and cook until charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time - you want the sweetcorn to pick up some nice colour.
c) Season with salt and pepper, then transfer to the bowl of dressing.
d) When the sweet potato is halfway through cooking, add the bell pepper to the baking tray, drizzle with oil, toss to coat and roast for the remaining time.
a) Sandwich each chicken breast between two pieces of baking paper or cling film. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
b) Pop onto a board, then give them a bash with a rolling pin or the bottom of a saucepan until they're 1-2cm thick.
c) Meanwhile, put the flour (see pantry for amount) and remaining Central American style spice mix into a large bowl and season. Mix to combine.
d) Add the chicken to the bowl and turn them over in the flour to coat well. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
a) Put the (now empty) corn frying pan back on high heat and add enough oil to completely coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken.
b) Once hot, carefully lay the chicken into the pan, reduce the heat to medium-high and fry until golden-brown and cooked through, 5-6 mins each side.
c) Once cooked, remove from the heat and place the chicken onto kitchen paper. IMPORTANT: The chicken is cooked when no longer pink in the middle.
a) Add the baby leaves, bell pepper and sweet potato to the bowl of corn and toss together in the dressing.
b) Share the salad between your bowls.
c) Slice the chicken and lay it on top of the salad.
d) Crumble over the Greek style salad cheese and spoon over the passion fruit to finish.
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