Chicken Salad with Asian Slaw

Name: Chicken Salad with Asian Slaw Radishes and Curried Croutons
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: 1 Ciabatta; ½ Curry Powder Mix; 2 British Chicken Breasts; 1.5 Soy Sauce; 5 Coriander; 2 Carrot; ¼ Red Onion; 1 Radish; 1 Red Pepper; 1 Lime

Radishes and Curried Croutons

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This summer salad is all about fusion. Those mild curry flavours contrasted with a super fresh, zingy salad will make your fork freak out and your tastebuds jump for joy. And you know what else is so great about this recipe? It's seasonal and radishes are our British Veggie of the Month.

Tags:

Healthy

•Lactose Free

Allergens:

Cereals containing gluten

•Soya

The quantities provided above are averages only.

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.

Total30 minutes

Active

DifficultyMedium

Ingredients

serving amount

Ciabatta

(Contains: Cereals containing gluten May contain traces of: Cereals containing gluten)

Curry Powder Mix

British Chicken Breasts

1.5

Soy Sauce

(Contains: Cereals containing gluten, Soya)

Coriander

Carrot

Red Onion

Radish

Red Pepper

Lime

Nutritional information

/ per serving

Energy (kcal)344 kcal

Energy (kJ)1439 kJ

Fat4 g

of which saturates1 g

Carbohydrate33 g

Protein33 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Knife

•Mixing Bowl

•Grill Pan

•Grater

•Plate

Instructions

Pre-heat your oven to 200 degrees. Your first job is to get the croutons in your oven. Cut the ciabattainto 2cm sized chunks. Pop them into a bowl and sprinkle over half the curry powder. Mix well to ensure the ciabatta chunks are evenly coated. Pop them on a baking tray and drizzle over 1 tbsp of olive oil. Bake for 8 mins and then keep to one side.

Pop the chicken breasts into the same bowl you used for your croutons and sprinkle over the remaining curry powder, ½ tbsp of soy sauce and ½ tbsp of oil. Mix well to make sure the chicken breasts are nicely coated.

Put a frying pan on high heat and once the pan is hot, cook the chicken breasts for 2 mins on each side until golden brown. Transfer them to a baking tray and roast in your oven for 12 mins. Tip: The chicken is cooked when the centre is no longer pink.

With all the cooking underway, give the bowl you used for the croutons and chicken a good wash and get on with the salad. Roughly chop the coriander. Chop the tops and bottoms off the carrots, peel and then grate on the coarse side of your grater. Pop the carrots and chopped coriander into your bowl.

Cut the red onion in half through the root, peel and then slice one quarter into thin half moon shapes, add this to the bowl with the carrot and coriander.Tip: Red onion is quite strong when raw so add as much as you see fit. Keep any leftovers wrapped in clingfilm and use another time.

Cut the radishes into quarters. Remove the core from the red pepper and then slice as thin as you can. Mix the radishes and peppers into the salad.

Next, make the dressing in a small bowl. Juice the lime, mix in 2 tsp of sugar(if you have some) and the remaining soy sauce. Pour this over the salad and mix well.

When your chicken has finished cooking, allow it to cool for a few mins before slicing each breast widthways into six pieces. Serve your chicken on top of a generous pile of your zingy salad and finish with a few crunchy croutons. Enjoy!