HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSouthwestern Chicken Salad
Southwestern Chicken Salad

Southwestern Chicken Salad

with Charred Veggies and Tangy Dressing

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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.

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

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


2 tbsp


(ContainsEgg, Sulphites, Mustard)

1 tbsp

White Wine Vinegar


28 g

Feta Cheese, crumbled


113 g

Grape Tomatoes

Not included in your delivery

¾ tsp


1.5 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2343 kJ
Calories560 kcal
Fat32 g
Saturated Fat8 g
Carbohydrate20 g
Sugar8 g
Dietary Fiber3 g
Protein45 g
Cholesterol160 mg
Sodium730 mg
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.
Utensilsarrow down iconarrow down icon
Paper Towel
Large Non-Stick Pan
Baking Sheet
Aluminum Foil
Measuring Spoons
Large Bowl
Instructionsarrow up iconarrow up icon
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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.