Pulled Chipotle Chicken Salad
with Quick Pickled Onion, Avocado and Zesty Soured Cream | Serves 2
Take lunch to the next level with this delicious chipotle chicken salad. Baby gem lettuce is combined with zesty soured cream, then topped with quick pickled red onion, tomato, chipotle chicken and avocado for a truly memorable lunch.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2 unit(s)
British Chicken Thighs
1 unit(s)
Lime
75 grams
Soured Cream
(Contains Milk)
1 unit(s)
Red Onion
1 unit(s)
Medium Tomato
2 unit(s)
Baby Gem Lettuce
1 unit(s)
Avocado
20 grams
Chipotle Paste
Not included in your delivery
1 tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Lay the chicken thighs flat onto a baking tray, drizzle with oil and season with salt and pepper.
c) Once the oven is hot, roast on the middle shelf of your oven until browned and cooked through, 16-18 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
a) Meanwhile, zest the lime into a large bowl, then add the soured cream and stir to combine.
b) Halve, peel and thinly slice the red onion, then add to a separate medium bowl.
c) Halve and juice the whole lime into the bowl of red onion. Season with salt and pepper, then stir to combine.
d) Cut the tomato into 1cm chunks. Trim the baby gem, halve lengthways, then thinly slice.
e) Halve the avocado and remove the stone. Use a tablespoon to scoop out the flesh in one piece, then cut into 1cm chunks.
a) Once your chicken is cooked, remove from the oven and transfer to a large bowl. Use two forks to shred the chicken as finely as you can. Stir through the chipotle paste (add less if you'd prefer things milder).
b) Add the baby gem lettuce and olive oil for the dressing (see pantry for amount) to the zesty soured cream.
c) Pour the lime juice from the red onions into the baby gem, keeping the red onions in the bowl for the next step. Mix until the lettuce is fully coated in the dressing.
d) Divide the lettuce between your serving bowls. Scatter over the chopped tomato, avocado, chipotle chicken and pickled red onion to finish. Enjoy!
