South-East Asian Style Ginger-Soy Chicken Salad

South-East Asian Style Ginger-Soy Chicken Salad

South-East Asian Style Ginger-Soy Chicken Salad

with Peanuts, Mint and Crunchy Veg | Serves 2

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This extra special salad is so tasty yet so easy to prepare, with precooked chicken and presliced crunchy veg. Mint, soy, ginger and peanuts ensure this lunch is as flavoursome as it is quick to make.

Allergens:

Soya

•Peanut

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.

Total5 minutes

Active 10 minutes

DifficultyEasy

Ingredients

serving amount

2 unit(s)

Baby Gem Lettuce

1 bunch(es)

Mint

1 pack(s)

Cooked British Chicken Slices

1 sachet(s)

Soy and Ginger Paste

(Contains: Soya)

40 grams

Salted Peanuts

(Contains: Peanut May contain traces of: Nuts)

120 grams

Coleslaw Mix

Not included in your delivery

1 tbsp

Mayonnaise

¼ tsp

Sugar

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.

Utensils

•Bowl

Instructions

Get Prepped

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.

Bring on the Asian Style Dressing

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.

Finish and Serve

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) Share the dressed salad between 2 serving bowls and sprinkle over the crushed peanuts and the remaining mint to finish.

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