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, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Arugula and Spinach Mix
Southwest Spice Blend
Sweet Bell Pepper
Mayonnaise(ContainsEgg/Oeuf, Sulphites/Sulfite, Mustard/Moutarde)
White Wine Vinegar(ContainsSulphites/Sulfite)
Feta Cheese, crumbled(ContainsMilk/Lait)
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.