Seared Chicken Steak & Zingy Pea Pod Salad
with Fish Sauce & Sweet Chilli Dressing
Calories
:
311 kcalProtein
:
40g proteinPreparation Time
:
20 minutesDifficulty
:
EasyUnder 40g carbs
Allergens:
- Fish
Level up a perfectly seared chicken steak by taking your standard salad to new heights by teaming pea pods and cucumber with a zingy sweet chilli and lemon juice dressing.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1
Cucumber
1 packet
Pea Pods
1
Lemon
330 g
Chicken Breast
1 packet
Sweet Chilli Sauce
1 packet
Fish Sauce & Rice Vinegar Mix
(Contains: Fish)
1 packet
Slaw Mix
1 packet
Mixed Salad Leaves
Not included in your delivery
1 drizzle
olive oil
Utensils
•Large Non-Stick Pan
Cooking Steps
1
- Thinly slice cucumber into half moons.
- Trim and halve pea pods lengthways.
- Cut lemon into wedges.
- Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.
2
- In a large frying pan, heat a drizzle of olive oil over medium-high heat. Season chicken steaks on both sides with salt and pepper.
- Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded).
- Transfer to a plate, cover and rest for 5 minutes.
TIP: The chicken is cooked when it is no longer pink inside.
3
- Meanwhile, in a large bowl, combine sweet chilli sauce, fish sauce & rice wine vinegar mix, a good squeeze of lemon juice and a drizzle of olive oil.
- Add pea pods, cucumber, slaw mix and mixed salad leaves to the dressing, tossing to coat. Season to taste.
4
- Slice chicken (if preferred).
- Divide seared chicken steaks and zingy green salad between plates. Serve with remaining lemon wedges. Enjoy!
