Mexican Spiced Double Chicken Salad

Name: Mexican Spiced Double Chicken Salad with black beans, pickled onion and creamy dressing
Total time: 15 min
Yield: 2
Cuisine: Mexican
Ingredients: 520 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; 5 grams Coriander; 1 sachet(s) Red Wine Vinegar; 1 unit(s) Tomato; ¼ tsp Salt; ¼ tsp Sugar; 1 tbsp Oil; to taste Salt; to taste Pepper

with black beans, pickled onion and creamy dressing

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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:

Family Friendly

•Quick

Allergens:

Milk

•Sulphites

Total Time15 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

520 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

Salt

¼ tsp

Sugar

1 tbsp

Oil

to taste

Salt

to taste

Pepper

Nutrition Values

Energy (kJ)3263 kJ

Energy (kcal)780 kcal

Fat25.7 g

of which saturates10.7 g

Carbohydrate46.7 g

of which sugars12.1 g

Dietary Fiber17.6 g

Protein77.5 g

Cholesterol0 mg

Salt1.95 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

•Pot

Instructions

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.

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.

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.

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.

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).

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.