Our Plans
Southwestern Chicken Salad
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Southwestern Chicken Salad

Southwestern Chicken Salad

with Charred Veggies and Tangy Dressing

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
Egg
Sulphites
Mustard

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
DifficultyMedium

Ingredients

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

(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*

sideBannerName

Nutrition Values

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.

Utensils

Paper Towel
Large Non-Stick Pan
Baking Sheet
Aluminum Foil
Measuring Spoons
Large Bowl
Whisk

Instructions

PREP
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.

CHAR VEGGIES
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.

BROIL CHICKEN
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.**

MAKE DRESSING
4

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

ASSEMBLE SALAD
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.

FINISH AND SERVE
6

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