Malaysian Chicken & Deluxe Salad
with Lemongrass Coconut Dressing & Crispy Shallots
Busting with crowd-pleasing Malaysian flavours, everyone will be happily getting their daily dose of veg with this tender chicken and salad dish.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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.
Ingredients
1
cucumber
½
lemon
1 packet
chicken tenderloins
1
carrot
1 packet
Ginger Lemongrass Paste
1 packet
coconut milk
1 packet
deluxe salad mix
1 packet
mixed salad leaves
1 sachet
crispy shallots
Not included in your delivery
olive oil
1 tsp
brown sugar
½ tbs
low sodium soy sauce
(Contains Gluten/Gluten, Soy;)
Nutritional Values
Utensils
Instructions
• Cut cucumber into thin half-moons. • Cut lemon into wedges. • Cut Malaysian tofu into 2cm chunks. • Using a vegetable peeler, peel carrot into ribbons.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook tofu, tossing until browned, 3-4 minutes. • Add chicken tenderloins until browned and cooked through, 3-4 minutes each side. Season with salt and pepper. • Transfer to a bowl and cover to keep warm.
TIP: Chicken is cooked through when it is no longer pink inside.
• Wipe out frying pan and return to medium heat with a drizzle of olive oil. • Cook gingerlemongrass paste (watch out, the paste might splatter) until fragrant, 1 minute. • Stir in coconut milk, the brown sugar, low sodium soy sauce and a squeeze of lemon juice, then cook until bubbling, 1-2 minutes. • Allow to cool slightly.
• To a large bowl, add deluxe salad mix, carrot, cucumber and mixed salad leaves and a drizzle of vinegar and olive oil. Season to taste. • Divide deluxe salad between bowls. Top with Malaysian tofu and seared chicken. Drizzle over lemongrass coconut dressing. • Sprinkle over crispy shallots. Serve with remaining lemon wedges. Enjoy!