Southwestern Chicken Salad
with Charred Veggies and Tangy Dressing- Milk
- Egg
- Sulphites
- Mustard
Sweet peppers and corn pair perfectly with tender chicken for a tantalizing meal that all comes together with our fabulous Southwestern spice blend. It's easy, fast, and packed with flavour!
Ingredients
2 unit
Chicken Breasts
113 g
Arugula and Spinach Mix
1 tbsp
Southwest Spice Blend
56 g
Corn Kernels
160 g
Sweet Bell Pepper
3 tbsp
Sour Cream
(Contains: Milk)
2 tbsp
Mayonnaise
(Contains: Egg, Sulphites, Mustard)
1 tbsp
White Wine Vinegar
(Contains: Sulphites)
28 g
Feta Cheese, crumbled
(Contains: Milk)
113 g
Grape Tomatoes
Not included in your delivery
¾ tsp
Sugar*
1.5 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat your broiler to high. Wash and dry all produce. Core, then cut the pepper into 1/4-inch pieces. Halve the tomatoes. Pat the chicken dry with paper towels. Cut chicken lengthwise into 1-inch strips. Set aside.
Heat a large non-non stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then the corn and peppers to the pan. Season with salt and pepper. Cover and cook, flipping once halfway through cooking, until veggies are dark golden-brown, 8-10 min. Transfer veggies to a plate.
While the veggies char, toss the chicken with 1 tbsp oil (dbl for 4 ppl) on a foil-lined baking sheet. Season all over with the Southwest Spice Blend, salt and pepper. Broil in the middle of the oven until cooked through, 8-10 min.**
Whisk together the sour cream, mayonnaise, vinegar and 3/4 tsp sugar (dbl for 4 ppl) in a large bowl.
Add the charred veggies, tomatoes and arugula-spinach mix to the large bowl with the creamy dressing. Toss to combine. Season with salt and pepper.
Divide the salad between plates. Top with chicken. Sprinkle over feta cheese.
