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