Sweet Chilli Chicken Wombok Salad
with Pea Pods, Peanuts & Japanese Mayo Dressing
With the perfect balance of sweet, citrusy and zingy flavours, plus crispness from the wombok and crunch from the peanuts, 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 40g carbohydrates per serving.
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.
Ingredients
½
lemon
1 packet
Pea Pods
1 packet
japanese-style dressing
(Contains Sesame, Soy;)
1 packet
mayonnaise
(Contains Egg;)
1 packet
sweet chilli sauce
1 packet
chicken tenderloins
1 packet
Shredded Wombok
1 packet
mixed salad leaves
1 packet
crushed peanuts
(Contains Peanut; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1 packet
coriander
Not included in your delivery
olive oil
1 tbs
soy sauce
(Contains Gluten, Soy;)
Nutritional Values
Utensils
Instructions
• Zest lemon to get a generous pinch, then slice into wedges. • Trim pea pods and thinly slice lengthways, then transfer to a medium bowl. • In a small bowl, combine Japanese style dressing, mayonnaise and a squeeze of lemon juice. Season with salt. Set aside.
• In a small bowl, combine the soy sauce, sweet chilli sauce, lemon zest and a generous squeeze of lemon 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 salad leaves and half the Japanese mayo to bowl with pea pods. • Toss to coat. Season to taste.
• Divide wombok salad between bowls. Top with sweet chilli chicken, spooning over any remaining glaze from pan. • Sprinkle with crushed peanuts. Drizzle with remaining Japanese mayo. Tear over coriander and serve with any remaining lemon wedges. Enjoy!
