Malaysian Chicken & Deluxe Salad
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Malaysian Chicken & Deluxe Salad

Malaysian Chicken & Deluxe Salad

with Lemongrass Coconut Dressing & Crispy Shallots

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.

Tags:
Calorie Smart
•Under 40g carbs
•Over 30g protein
Allergens:
Gluten/Gluten
•Soy

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 Time25 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

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

(May be present: Milk, Almond, Hazelnut, Cashew, Brazil Nut, Pecan, Pine nuts, Macadamia, Pistachio, Walnut, Soy, Sesame, Peanut. )

½ tbs

low sodium soy sauce

(Contains Gluten/Gluten, Soy;)

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Nutritional Values

Energy (kJ)2031 kJ
Calories485 kcal
Fat30.4 g
of which saturates18.7 g
Carbohydrate19.8 g
of which sugars12.6 g
Dietary Fibre7 g
Protein41.4 g
Sodium368 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Instructions

1
1

• Cut cucumber into thin half-moons. • Cut lemon into wedges. • Cut Malaysian tofu into 2cm chunks. • Using a vegetable peeler, peel carrot into ribbons.

2
2

• 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.

3
3

• 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.

4
4

• 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!