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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Arugula and Spinach Mix
Southwest Spice Blend
Sweet Bell Pepper
Mayonnaise(ContainsEgg, Sulphites, Mustard)
White Wine Vinegar(ContainsSulphites)
Feta Cheese, crumbled(ContainsMilk)
Salt and Pepper*
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.