Quick Sweet Chilli Chicken Salad

Name: Quick Sweet Chilli Chicken Salad with Wombok, Cashews & Japanese Mayo
Total time: 25 min
Yield: 2
Cuisine: Thai
Ingredients: olive oil; ½ red onion; ½ lime; 1 carrot; 1 packet Japanese dressing; ¼ cup rice wine vinegar; 1 packet mayonnaise; 1 packet sweet chilli sauce; 1 packet chicken tenderloins; 1 bag Shredded Wombok; 1 bag mixed leaves; 1 packet roasted cashews; 1 tbs soy sauce (or gluten-free tamari soy sauce)

with Wombok, Cashews & Japanese Mayo

Up to 180$ + Free Treats / Extras for Life

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!

Tags:

Under 30g carbs

•Not Suitable for Coeliacs

•Naturally Gluten-Free

•Calorie Smart

Allergens:

Sesame

•Soy

•Eggs

•Tree Nuts

•Gluten

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 Time25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

red onion

lime

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;)

Nutritional Values

Energy (kJ)2723 kJ

Fat39.6 g

of which saturates4.2 g

Carbohydrate28.4 g

of which sugars23.1 g

Dietary Fibre7.9 g

Protein42.7 g

Sodium1214 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

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.