Paw-some Peruvian Style Chicken Salad
Serves 2 | with Sweet Potato and a Herby Citrus Dressing
Brimming with the colourful ingredients often used in Peruvian cuisine, this fresh and flavourful salad will transport your tastebuds to Peru. Roasted sweet potato, charred corn and lettuce are topped with spiced chicken and cheese, then tied together with a zingy garlic, chilli and coriander dressing.
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
1 unit(s)
Sweet Potato
160 grams
Sweetcorn
1 unit(s)
Lemon
1 unit(s)
Red Chilli
1 unit(s)
Garlic Clove
1 bunch(es)
Coriander
1 unit(s)
Baby Gem Lettuce
50 grams
Greek Style Salad Cheese
(Contains Milk)
2 unit(s)
British Chicken Breasts
1 sachet(s)
Central American Style Spice Mix
Not included in your delivery
½ tsp
Sugar
2 tbsp
Olive Oil
1 tbsp
Plain Flour
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Trim the sweet potato (no need to peel), then slice into 0.5cm thick rounds.
c) Place the rounds on a large, lined baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
d) Roast on the middle shelf of your oven until golden, 20-22 mins. Turn halfway through cooking.
a) Meanwhile, drain the sweetcorn in a sieve.
b) Zest and cut the lemon into wedges. Juice half the wedges into a large bowl.
c) Halve the chilli lengthways, deseed, then finely chop (prepare less if you prefer things milder).
d) Peel and grate the garlic (or use a garlic press). Roughly chop the coriander (stalks and all).
a) Add to the lemon juice the garlic, garlic, chilli, coriander and a pinch of lemon zest, along with the sugar and olive oil (see pantry for both amounts). Season with salt and pepper. Mix to combine.
b) Trim the baby gem, separate the leaves, then tear into bite-sized pieces. Crumble the Greek style salad cheese into small pieces.
a) Pop the chicken onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2cm thick.
b) Combine in a medium bowl the flour (see pantry for amount) and Central American style spice blend. Lay your chicken breast in the bowl of spiced flour, then toss to ensure the chicken gets an even coating of flour. Repeat for the other breast. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
a) Heat a drizzle of oil in a large frying pan on medium-high heat.
b) Lay the chicken into the frying pan. Cook until browned, 3-4 mins each side. Then pop onto a plate and set aside until the sweet potato has 10 mins remaining in the oven.
c) When the sweet potato has 10 mins remaining, add the chicken to the same baking tray and bake until cooked through, 10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
d) Once the chicken is cooked, cut into 1cm wide slices.
a) While the chicken roasts, return the frying pan to high heat with a drizzle of oil. Once hot, add the sweetcorn and cook until charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time - you want the sweetcorn to be lightly charred.
b) Add the sweetcorn, lettuce, half the cheese and half the sweet potato to the bowl of dressing and toss to coat. Divide the dressed salad between 2 serving bowls. Place the remaining sweet potato in a line down the centre of the salad, then place the sliced chicken breast alongside the potato. Sprinkle over the remaining cheese and serve with lemon wedges to finish.
Enjoy!
