Malaysian Chicken & Deluxe Salad
with Lemongrass Coconut Dressing & Crispy Shallots- Gluten/Gluten
- Soy
- May contain traces of allergens
Busting with crowd-pleasing Malaysian flavours, everyone will be happily getting their daily dose of veg with this tender chicken and salad dish. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Ingredients
1
cucumber
½
lemon
1 packet
chicken tenderloins
1
carrot
1 packet
Ginger Lemongrass Paste
1 packet
coconut milk
1 packet
deluxe salad mix
1 packet
mixed salad leaves
1 sachet
crispy shallots
Not included in your delivery
olive oil
1 tsp
brown sugar
½ tbs
low sodium soy sauce
(Contains: Gluten/Gluten, Soy;)
Utensils
Cooking Steps
• Cut cucumber into thin half-moons. • Cut lemon into wedges. • Cut Malaysian tofu into 2cm chunks. • Using a vegetable peeler, peel carrot into ribbons.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook tofu, tossing until browned, 3-4 minutes. • Add chicken tenderloins until browned and cooked through, 3-4 minutes each side. Season with salt and pepper. • Transfer to a bowl and cover to keep warm.
TIP: Chicken is cooked through when it is no longer pink inside.
• Wipe out frying pan and return to medium heat with a drizzle of olive oil. • Cook gingerlemongrass paste (watch out, the paste might splatter) until fragrant, 1 minute. • Stir in coconut milk, the brown sugar, low sodium soy sauce and a squeeze of lemon juice, then cook until bubbling, 1-2 minutes. • Allow to cool slightly.
• To a large bowl, add deluxe salad mix, carrot, cucumber and mixed salad leaves and a drizzle of vinegar and olive oil. Season to taste. • Divide deluxe salad between bowls. Top with Malaysian tofu and seared chicken. Drizzle over lemongrass coconut dressing. • Sprinkle over crispy shallots. Serve with remaining lemon wedges. Enjoy!
