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Japanese Recipes

Crunchy Asian-Style Chicken Salad

Crunchy Asian-Style Chicken Salad

Crunchy Asian-Style Chicken Salad

with Ponzu Dressing & Coriander | Serves 2

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Chicken salads are such easy and delicious meals that can be whipped up in a jiffy. To take this one up a notch, we've glazed the chicken in a sweet chilli sauce and added fried noodles for crunch!

Allergens:

Soja

•Schwefeldioxide und Sulfite

•Egg

•Gluten

•Sesamzaad

•Wheat

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time15 minutes

Cooking Time

DifficultyEasy

Ingredients

/ Serving 2 people

1 bag

Pea Pods

1 sprig

spring onion

1 packet

chicken tenderloins

1 packet

sweet chilli sauce

1 packet

ponzu

(Contains: Soja, Schwefeldioxide und Sulfite; May be present: Uova, Latte, Kaschunüsse, Walnut, Mandeln, Macadamia.)

1 bag

slaw mix

1 bag

baby spinach leaves

1 packet

sesame dressing

(Contains: Egg, Gluten, Sesamzaad, Soja, Wheat; May be present: Latte.)

1 packet

Crunchy Fried Noodles

(Contains: Gluten, Wheat; May be present: Latte, Erdnüsse, Sesamsamen, Soja, Mandeln, Paranüsse, Cashew, Haselnüsse, Macadamia, Pine Nut, Pecannüsse, Pistazien, Walnut.)

1 bag

coriander

½

Long Chilli

1 packet

japanese-style dressing

(Contains: Sesamzaad, Soja;)

Not included in your delivery

olive oil

Nutritional Values

Energy (kJ)2247 kJ

Fat23.5 g

of which saturates3.3 g

Carbohydrate35.8 g

of which sugars22.5 g

Protein43.4 g

Sodium1206 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

1

• Trim and thinly slice pea pods lengthways. • Thinly slice spring onion and long chilli (if using).

2

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken tenderloins, until browned and cooked through, 3-4 minutes each side. Season with salt and pepper. • Remove from heat, then add sweet chilli sauce, turning chicken to coat.

TIP: Chicken is cooked through when it is no longer pink inside.

3

• In a large bowl, combine Japanese style dressing, ponzu and a drizzle of olive oil. • Add slaw mix, baby spinach leaves, pea pods and spring onion to the bowl with the dressing and toss to combine. Season to taste.

4

• Divide Asian-style salad between bowls. • Top with chicken and drizzle over sesame dressing (see ingredients). • Garnish with crunchy fried noodles and chilli. • Tear over coriander to serve. Enjoy!

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