Recipe: Mexican Chicken, Grilled Peppers & Asparagus

Recipe: Mexican Chicken, Grilled Peppers & Asparagus

I’m not quite sure this qualifies as a recipe, really – because there’s hardly any cooking involved. However, it’s a solid, tasty and satisfying lunch that can be pretty much thrown together with hardly any cooking equipment – which makes it absolutely perfect when you’re stuck using a work kitchen that consists of little more than a kettle.

Mexican Chicken Salad

Quite simply, this is as follows:

1 pack M&S Sliced Mexican Chilli Chicken
1/2 pack M&S Mexican Style Roasted Corn & Red Pepper Salad
1/3 pack M&S Deli Grilled Peppers
1/2 pack Asparagus

One thing I’d recommend checking is whether the dressing on the salad agrees with you. Personally, I find it a bit sour for my tastes, so I tend to leave it out – but if it tickles your pickle, then go for it.

The trick here is to cook the asparagus by boiling the kettle and pouring just enough into a bowl to immerse them in it. Leave them in there for 3-5 minutes, depending on how soft you like it – and then get stuck in. Seriously. That’s it.

The reason I find myself returning to this lunch again and again is that it’s often on offer in M&S. Usually, all these ingredients are on some kind of multibuy promotion – meaning you can have a relatively cheap, tasty lunch (although you’ll have to do as I do and eat the same thing a few days in a row – but when it tastes this good, that’s not a problem in the least!)

 

Nutritional Information

Calories: 290
Carbs: 14g
Protein: 39g
Fat: 9g



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