Asian Style Chicken Crunch Salad
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Asian Style Chicken Crunch Salad

with Crushed Penauts

Allergens:
Peanut
Soya

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time5 minutes
Cooking time10 minutes
DifficultyEasy

Ingredients

serving amount

2 unit(s)

Baby Gem Lettuce

1 bunch(es)

Mint

1 pack(s)

Cooked Chicken Slices

40 grams

Salted Peanuts

(Contains Peanut May contain Nuts)

1 sachet(s)

Soy and Ginger Paste

(Contains Soya)

120 grams

Coleslaw Mix

Not included in your delivery

1 tbsp

Mayonnaise

¼ tsp

Sugar

1 tbsp

Olive Oil for the Dressing

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Nutritional information

Energy (kJ)1703 kJ
Energy (kcal)407 kcal
Fat24.3 g
of which saturates3.6 g
Carbohydrate19.5 g
of which sugars14.6 g
Protein26.9 g
Salt3.01 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Fork
Knife
Rolling Pin
Large Bowl

Instructions

1

a) Trim the baby gem, halve lengthways, then thinly slice.

b) Pick the mint leaves from their stalks and roughly chop (discard the stalks). 

c) Use two forks to shred the cooked chicken slices into long pieces.

 

2

a) In a large bowl, combine the soy, chilli and ginger paste with the mayo, sugar and olive oil for the dressing (see pantry for all three amounts).

b) Crush the peanuts in the unopened sachet using a rolling pin.

3

a) Add the sliced baby gem, shredded chicken, coleslaw mix and three quarters of the mint to the dressing and toss to coat.

b) Divide the dressed salad between your serving bowls and sprinkle over the crushed peanuts and remaining mint to finish.

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