Crunchy Asian-Style Chicken Salad
with Ponzu Dressing & Coriander | Serves 2
- Soy
- Sulphites
- Eggs
- Gluten
- Sesame
- Wheat
- May contain traces of allergens
- Eggs
- Milk
- Cashew
- Walnut
- Almond
- Macadamia
- Peanuts
- Sesame
- Soy
- Brazil nut
- Traces of Cashew
- Hazelnut
- Pine Nut
- Pecan
- Pistachio
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!
Ingredients
1 bag
Pea Pods
1 sprig
spring onion
1 packet
chicken tenderloins
1 packet
sweet chilli sauce
1 packet
ponzu
(Contains: Soy, Sulphites; May be present: Eggs, Milk, Cashew, Walnut, Almond, Macadamia.)
1 bag
slaw mix
1 bag
baby spinach leaves
1 packet
sesame dressing
(Contains: Eggs, Gluten, Sesame, Soy, Wheat; May be present: Milk.)
1 packet
Crunchy Fried Noodles
(Contains: Gluten, Wheat; May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
1 bag
coriander
½
Long Chilli (Optional)
1 packet
japanese-style dressing
(Contains: Sesame, Soy;)
Not included in your delivery
olive oil
Utensils
Cooking Steps
• Trim and thinly slice pea pods lengthways. • Thinly slice spring onion and long chilli (if using).
• 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.
• 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.
• Divide Asian-style salad between bowls. • Top with chicken and drizzle over sesame dressing. • Garnish with crunchy fried noodles and chilli. • Tear over coriander to serve. Enjoy!
