Bacon-Wrapped Chicken
with Mexican-Style Street Corn Salad- Milk
- Egg
- Mustard
- Sulphites
Craving Mexican tonight? We've packed all the robust flavours of elotes – or, street corn – into a delicious charred corn and pepper side salad, topped with feta and a creamy chive dressing. It's the perfect companion for garlicky bacon-wrapped chicken!
Ingredients
2 unit
Chicken Breasts
100 g
Bacon Strips
113 g
Corn Kernels
113 g
Baby Tomatoes
7 g
Chives
3 tbsp
Sour Cream
(Contains: Milk)
2 tbsp
Mayonnaise
(Contains: Egg, Mustard)
1 tbsp
White Wine Vinegar
(Contains: Sulphites)
360 g
Red Potato
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
200 g
Green Bell Pepper
1 tsp
Garlic Salt
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch wedges. Add potatoes and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with half the garlic salt and pepper, then toss to coat. Roast in the middle of the oven until tender and golden-brown, 23-25 min. (NOTE: For 4 ppl, roast in the top and middle of the oven, rotating sheets halfway through.)
Meanwhile, pat chicken dry with paper towels. Season with remaining garlic salt and pepper. Wrap 2 bacon strips around each chicken breast. (TIP: Overlapping strips by 1/2-inch helps keep the bacon on the chicken!) Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Pan-fry until golden, 2-3 min per side. Transfer chicken to another unlined baking sheet. Roast in the bottom of the oven until cooked through, 16-18 min.** Carefully wipe the pan clean.
Meanwhile, halve tomatoes. Thinly slice chives. Core, then cut pepper into 1/2-inch pieces. Add mayo, sour cream, vinegar and half the chives to a medium bowl. Season with salt and pepper, then whisk to combine.
When chicken is done, heat the same pan (from step 2) over medium-high. When hot, add peppers and corn to the dry pan. Cover and cook, stirring once halfway through, until veggies are 'charred' or dark golden-brown, 5-6 min. Remove the pan from heat. Add tomatoes. Season with salt and pepper, then toss to combine.
Divide charred veggies between plates. Drizzle half the dressing over veggies, then sprinkle with feta. Divide bacon-wrapped chicken and potatoes between plates. Sprinkle remaining chives over top. Serve remaining dressing on the side for dipping.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the Mexican-style street corn salad, praising its unique and delicious taste; some found the chicken a bit bland.
- Ease of prep: Customers appreciated how easy and quick the recipe was to follow, with clear instructions for a weeknight meal.
- Suggestions: Consider adding more seasoning to the chicken; some recommended BBQ sauce or taco seasoning for extra flavor.
- Leftovers: The corn salad was a hit, with many saying they'd make it again as a side dish for other meals.
- Texture: Bacon helped keep the chicken moist and juicy, though some found it didn't crisp up enough when wrapped.
