Bacon-Wrapped Chicken
with Mexican-Style Street Corn Salad
Craving Mexican tonight? We've packed all the robust flavours of elotes – 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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Chicken Breasts
100 g
Bacon Strips
113 g
Corn Kernels
113 g
Baby Tomatoes
7 g
Chives
1 unit(s)
Sour Cream
(Contains Milk)
2 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)
1 tbsp
White Wine Vinegar
(Contains Sulphites)
2 unit(s)
Russet Potato
¼ cup
Feta Cheese, crumbled
(Contains Milk)
1 unit(s)
Green Bell Pepper
1 tsp
Garlic Salt
(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
Not included in your delivery
¼ tsp
Pepper*
0.13 tsp
Salt*
1.5 tbsp
Oil*
Nutrition Values
Utensils
Instructions
- 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 bacon on chicken!)
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, 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, reheat 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 from heat.
- Add tomatoes. Season with salt and pepper, then toss to combine.
- Divide street corn salad between plates.
- Drizzle half the dressing over corn salad, 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.
