Crunchy Asian-Style Chicken Salad
with Coriander | Serves 2
Chicken salads are such easy and delicious meals that can be whipped up in a jiffy. To take this one up a notch, we've glazed the chicken in a sweet chilli sauce and added fried noodles for crunch!
We’ve replaced the pea pods in this recipe with cucumber due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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
1
cucumber
1 sprig
spring onion
1 packet
chicken tenderloins
1 packet
sweet chilli sauce
1 bag
slaw mix
1 bag
baby spinach leaves
1 packet
sesame dressing
(Contains Egg, Gluten, Sesame, Soy, Wheat; May be present: Milk. )
1 packet
Crunchy Fried Noodles
(Contains Gluten, Wheat; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
japanese-style dressing
(Contains Sesame, Soy;)
1 bag
coriander
Not included in your delivery
olive oil
Nutritional Values
Utensils
Instructions
• Slice cucumber into half-moons. • Thinly slice spring onion.
• 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. Season with salt and pepper. • Remove from heat, then add sweet chilli sauce, turning chicken to coat.
TIP: Chicken is cooked through when it is no longer pink inside.
• In a large bowl, combine Japanese style dressing and a drizzle of olive oil. • Add slaw mix, baby spinach leaves, cucumber and spring onion to the bowl with the dressing and toss to combine. Season to taste.
• Divide Asian-style salad between bowls. • Top with chicken and drizzle over sesame dressing. • Garnish with crunchy fried noodles. • Tear over coriander to serve. Enjoy!