Fragrant Coriander Chicken and Gyoza Salad
Serves 2 | with Avocado, Teriyaki and Peanuts
Welcome in the first new moon of the New Year with recipes designed to be shared during times of celebration. Topped with gyozas and shredded coriander chicken, this crunchy veg salad is fragrant and delicious. Finish with peanuts and a soy and teriyaki-ginger dressing for a dish singing with flavours found in Lunar New Year festivities.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Baby Gem Lettuce
1 bunch(es)
Coriander
1 pack(s)
Cooked British Chicken Slices
75 grams
Teriyaki Sauce
(Contains: Soya)
15 grams
Ginger Puree
40 grams
Salted Peanuts
(Contains: Peanut May contain traces of: Nuts, Sesame)
1 unit(s)
Avocado
120 grams
Coleslaw Mix
10 unit(s)
Vegetable Gyozas
(Contains: Soya, Sulphites, Cereals containing gluten May contain traces of: Sesame, Crustaceans, Egg, Fish, Milk, Molluscs, Peanut, Celery)
Not included in your delivery
1 tbsp
Mayonnaise
¼ tsp
Sugar
1 tbsp
Olive Oil for the Dressing
Utensils
Instructions
a) Trim the baby gem, halve lengthways, then thinly slice.
b) Roughly chop the coriander (stalks and all).
c) Use two forks to shred the cooked chicken slices into long pieces.
d) Combine the shredded chicken in a small bowl with one third of the coriander. Season with salt and pepper.
a) Combine in a large bowl the teriyaki sauce and ginger puree 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.
c) Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board, face-down. Slice into 1cm thick slices.
a) Add the sliced baby gem, coleslaw mix and the remaining coriander to the teriyaki-ginger dressing and toss to coat.
b) Share the dressed salad between 2 serving bowls and lay the avocado slices in a line down the centre of each bowl.
c) Place the gyozas in a heatproof bowl and add 2 tbsp of cold water. Cover tightly with cling film, then pierce the cling film with a knife a few times.
a) Microwave until piping hot, 750W/900W: 2 mins 30 secs. Allow the gyozas to stand for 1 min, then drain any excess water.
b) Arrange the coriander pulled chicken and the steamed gyoza on either side of the avocado slices.
c) Sprinkle over the crushed peanuts to finish.
Enjoy!
