Golden Chicken & Pea Pod Salad
with Sesame Peanut Dressing
- Eggs
- Gluten
- Sesame
- Soy
- Wheat
- Peanuts
- May contain traces of allergens
- Milk
- Almond
- Brazil nut
- Cashew
- Sesame
- Gluten
We are the experts in adding our fave chicken into every and any meal. In this new fusion dish, add pan-seared golden chicken to this delectable pea pod salad. It’s made even better once you drizzle the sesame peanut dressing over the top. This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Ingredients
1 packet
Coriander
1 packet
Pea Pods
1 packet
Sesame Dressing
(Contains: Eggs, Gluten, Sesame, Soy, Wheat May be present: Milk)
1
Pear
1 packet
Peanut Butter
(Contains: Peanuts May be present: Almond, Brazil nut, Cashew, Sesame)
1 packet
Japanese Dressing
(Contains: Sesame, Soy)
1 packet
Mixed Salad Leaves
330 g
Chicken Breast
Not included in your delivery
1 drizzle
olive oil
¼ cup
water (for the gyoza)
⅓ cup
Water
1 tsp
vinegar (white wine or rice wine)
1 tsp
brown sugar
1 tsp
soy sauce
(Contains: Soy May be present: Gluten)
Cooking Steps
• Trim and thinly slice pea pods lengthways. Thinly slice cucumber into rounds. Slice chicken breast into 1cm thick strips.
• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook chicken strips, tossing occasionally, until browned and cooked through (when no longer pink inside), 3-4 minutes. Transfer to a plate, season and cover to keep warm.
• Wipe out frying pan and return to medium-high heat. • Whisk peanut butter and the water (for the sauce), until well combined, 1 minute. • Remove from heat, and add sesame dressing, the vinegar, brown sugar and low sodium soy sauce, stirring to combine.
• In a large bowl, combine pea pods, cucumber, mixed salad leaves and Japanese style dressing. Season with salt and pepper. • Divide pea pod salad between bowls. Top with seared chicken. Spoon over sesame peanut dressing. • Sprinkle with crispy shallots. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: Insufficient feedback.
