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Asian Style Chicken Crunch Salad
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Asian Style Chicken Crunch Salad

with Crushed Penauts


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


serving amount

2 unit(s)

Baby Gem Lettuce

1 bunch(es)


1 pack(s)

Cooked Chicken Slices

40 grams

Salted Peanuts

(Contains Peanut May contain Nuts)

1 sachet(s)

Soy, Chilli and Ginger Paste

(Contains Soya)

120 grams

Coleslaw Mix

Not included in your delivery

1 tbsp


¼ tsp


1 tbsp

Olive Oil for the Dressing


Nutritional information

Energy (kJ)1666 kJ
Energy (kcal)398 kcal
Fat23.2 g
of which saturates3.5 g
Carbohydrate20.4 g
of which sugars14.7 g
Protein26.6 g
Salt3.22 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Rolling Pin
Large Bowl



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.



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.


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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