Mexican Spiced Chicken Salad
with black beans, pickled onion and creamy dressing
Chicken marinated in Mexican spices and protein-packed black beans make up the bulk of this warm salad. Coriander, sweetcorn and lime dressing round out a recipe that's bursting with a fiesta of flavours.
Tags:
Protein Rich
•Family Friendly
•Quick
•Calorie Smart
Allergens:
Milk
•Sulphites
Total Time15 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
260 grams
Diced Irish Chicken Breast
2 sachet(s)
Mexican Style Spice Mix
1 pack(s)
Black Beans
1 unit(s)
Onion
1 unit(s)
Lime
120 grams
Salad Leaves
1 pack(s)
Sweetcorn
110 grams
Creme Fraiche
(Contains Milk)
5 grams
Coriander
1 sachet(s)
Red Wine Vinegar
(Contains Sulphites)
1 unit(s)
Tomato
Not included in your delivery
¼ tsp
Sugar
¼ tsp
Salt
1 tbsp
Oil
to taste
Salt
to taste
Pepper
Nutrition Values
Energy (kJ)2676 kJ
Energy (kcal)639 kcal
Fat24.2 g
of which saturates10.3 g
Carbohydrate46.7 g
of which sugars12.1 g
Dietary Fiber17.6 g
Protein46.3 g
Cholesterol0 mg
Salt1.75 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Sieve
Instructions
1
- In a bowl, mix 1 tbsp oil (per 2P) with half the Mexican spice mix.
- Add the chicken to the bowl. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
- Toss to coat in the spices and set aside.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
2
- Halve, peel and thinly slice the onion.
- Pop the onion into a bowl along with ¼ tsp sugar (per 2P), ¼ tsp salt (per 2P) and the red wine vinegar.
- Set aside, continuing to stir at regular intervals.
3
- Drain the beans in the sieve.
- Place a large pan over medium-high heat with a drizzle of oil.
- Once hot, fry the chicken until cooked through, 8-10 mins.
- When the chicken has cooked for 5 mins, add the black beans and remaining Mexican spice.
- Cook for the remaining time, 3-5 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
4
- Meanwhile, drain the corn in a sieve.
- Chop the tomato into 1cm chunks.
- Trim the salad leaves and roughly chop.
- Roughly the coriander (stalks and all).
- In a salad bowl, combine the corn, tomato, coriander, salad leaves and a drizzle of oil. Season with pepper.
5
- Quarter the lime.
- In a small bowl, mix the creme fraiche with a drizzle of oil and the juice of one lime wedge (per 2P).
6
- Divide the salad between plates.
- Spoon the beans with the chicken on top.
- Drizzle over the creme fraiche dressing and garnish with the drained pickled onion.
- Serve with the remaining lime wedges alongside for squeezing over.
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