Sweet Chilli Chicken Wombok Salad
with Pea Pods, Peanuts & Soy Mayo Dressing
- Gluten
- Soy
- Eggs
- Peanuts
- Gluten
- Milk
- Sesame
- Soy
- May contain traces of allergens
- Wheat
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Pine Nut
- Pistachio
- Walnut
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.
Ingredients
1
Lemon
1
Pea Pods
1
Mayonnaise
(Contains: Eggs;)
1
Sweet Chilli Sauce
1
Chicken Tenderloins
1
Shredded Wombok
1
Mixed Salad Leaves
1
Crushed Peanuts
(Contains: Peanuts; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)
1
Coriander
Not included in your delivery
1
olive oil
1
soy sauce
(Contains: Gluten, Soy;)
Cooking Steps
• 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 the soy sauce (for the 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 soy 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 soy mayo. Tear over coriander and serve with any remaining lemon wedges. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the burst of sweet, citrusy, and zingy flavours. Some found the soy mayo overpowering; others suggested adding garlic for extra punch.
- Ease of prep: Quick and simple to make, with several mentioning it took under 10 minutes. Some found the sauce prep a bit fiddly.
- Suggestions: Several recommended adding croutons or crunchy noodles for extra texture. A few suggested serving with rice or garlic bread for a more filling meal.
- Leftovers: Tastes great cold the next day. For best results, add dressing just before serving when eating as leftovers.
- Portions: Some found it light and perfect for summer, while others wanted larger servings, especially more chicken and wombok.
