Quick Sweet Chilli Chicken Salad
with Wombok, Cashews & Japanese Mayo
- Sesame
- Soy
- Eggs
- Tree Nuts
- Gluten
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Soy
With the perfect balance of sweet, citrusy and zingy flavours, plus crispness from the wombok and crunch from the cashews, this dish boasts all the best bits found in a Vietnamese-style salad - and there's no need for noodles when you have an abundance of colourful veggies to soak up all the deliciousness. *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.* *The recent flooding on the East Coast of Australia has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
½
red onion
½
lime
1
carrot
1 packet
Japanese dressing
(Contains: Sesame, Soy;)
1 packet
mayonnaise
(Contains: Eggs;)
1 packet
sweet chilli sauce
1 packet
chicken tenderloins
1 bag
Shredded Wombok
1 bag
mixed leaves
1 packet
roasted cashews
(Contains: Tree Nuts; May be present: Milk, Peanuts, Sesame, Soy.)
Not included in your delivery
olive oil
¼ cup
rice wine vinegar
1 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains: Soy, Gluten;)
Utensils
Cooking Steps
• Thinly slice onion (see ingredients). Zest lime to get a generous pinch, then slice into wedges. Grate carrot, then transfer to a medium bowl. • In a small bowl, combine Japanese dressing, mayonnaise, a squeeze of lime juice and a splash of water. Season with salt. Set aside. • In a small heatproof bowl, combine onion, rice wine vinegar and a good pinch of sugar and salt. Microwave in 30 second bursts, until onion is just softened.
• In a small bowl, combine the soy sauce, sweet chilli sauce, lime zest and a generous squeeze of lime juice. • 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. • When chicken has 2 minutes remaining, reduce heat to medium. Add the sweet chilli mixture and cook, turning chicken to coat, until glaze has reduced, 1-2 minutes.
TIP: Chicken is cooked through when it is no longer pink inside.
• While chicken is cooking, add shredded wombok, mixed leaves and 1/2 the Japanese mayo to bowl with the carrot. • Toss to coat. Season to taste.
• Divide salad between bowls. Top with sweet chilli chicken, spooning over any remaining glaze from pan. • Sprinkle with roasted cashews and spoon over some pickled onion. Drizzle with remaining Japanese mayo. Serve with any remaining lime wedges.
