Black Bean & Smoked Chicken Salad
Flexi your Mexi culinary skills by making a salad that gives new meaning to layers of flavour. Fresh greens, rich black beans, tangy tomato, and sweet pops of corn are tossed together to form the base. Top with smoky slices of chicken, crispy onion bits for crunch, a sour cream drizzle for yumminess. Enjoy, Chef!
Eat Within
4
Chef
Jemimah Smith
Full Time
0 mins
Active Time
0 mins
Allergens: Gluten, Allium, Wheat, Cow's Milk. Packed in a facility that handles all major food allergens and gluten, including Milk, Eggs, Fish, Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Vitality HealthyDining
Poultry
Free-range Protein
30 Minutes or Less
Eat Within 4 Days
Stove Top Only
More about this dish
Chef
Jemimah Smith
Jemimah, a Silwood School of Cookery alum, is a dynamic food product developer whose culinary journey began with a strong foundation in the art & science of cooking. With a background enriched by top-tier South African restaurants, Jemimah brings a passion for innovation & a commitment to excellence to every project. Her expertise lies not only in crafting delectable experiences but also in pushing the boundaries of flavor profiles as she believes every dining experience should be a memorable one.
Nutritional info
What we send
What you need
Chef
Nutritional info
What we send
What you need