South-East Asian Style Ginger-Soy Chicken Salad
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South-East Asian Style Ginger-Soy Chicken Salad

South-East Asian Style Ginger-Soy Chicken Salad

with Peanuts, Mint and Crunchy Veg | Serves 2

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.


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 British Chicken Slices

1 sachet(s)

Soy and Ginger Paste

(Contains Soya)

40 grams

Salted Peanuts

(Contains Peanut May contain Nuts)

120 grams

Coleslaw Mix

Not included in your delivery

1 tbsp


¼ tsp


1 tbsp

Olive Oil for the Dressing


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.




Get Prepped

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 Dressing and Peanuts

a) In a large bowl, combine the soy 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

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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