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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!

Allergens:Milk/LaitEgg/OeufSulphites/SulfiteMustard/Moutarde

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
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

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

(ContainsMilk/Lait)

2 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Sulphites/Sulfite, Mustard/Moutarde)

1 tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

28 g

Feta Cheese, crumbled

(ContainsMilk/Lait)

113 g

Grape Tomatoes

Not included in your delivery

¾ tsp

Sugar*

1.5 tbsp

Oil*

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
Utensils
Utensilsarrow down iconarrow down icon
Paper Towel
Large Non-Stick Pan
Baking Sheet
Aluminum Foil
Measuring Spoons
Large Bowl
Whisk
Instructions
Instructionsarrow up iconarrow up icon
1

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.

2

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.

3

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.**

4

Whisk together the sour cream, mayonnaise, vinegar and 3/4 tsp sugar (dbl for 4 ppl) in a large bowl.

5

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.

6

Divide the salad between plates. Top with chicken. Sprinkle over feta cheese.