Asian Ginger Chicken & Carrot Ribbon Salad
with Japanese-Style Dressing & Soy Mayo- Wheat
- Gluten
- Sesame
- Soy
- Eggs
- Fish
- Eggs
- May contain traces of allergens
- Gluten
With a sensational combination of textures and sweet and spicy Asian flavours, including our Japanese-style dressing, you won't believe you made this yourself – and in under half an hour too! This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Ingredients
1 sachet
Chilli Flakes
1 packet
Baby Leaves
300 g
Diced Chicken
1 packet
Japanese Dressing
(Contains: Fish, Eggs, May contain traces of allergens, Wheat, Gluten, Sesame, Soy; )
1 packet
Ginger Paste
2
Garlic
1
Carrot
1 packet
Shredded Cabbage Mix
Not included in your delivery
2 tbs
Mayonnaise
(Contains: Eggs; )
1 drizzle
olive oil
1 tsp
soy sauce
(Contains: Gluten, May contain traces of allergens, Soy; )
1 tsp
honey
1 drizzle
vinegar (white wine or rice wine)
1 drizzle
sesame oil
(Contains: Sesame; )
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic.
• Peel carrot into ribbons.
• In a medium bowl, combine diced chicken, garlic, ginger paste, a pinch of chilli flakes (if using), a generous pinch of salt and a drizzle of olive oil. Set aside.
• In a small bowl, combine the mayonnaise and the soy sauce. Set aside.
• In a large bowl, combine Japanese-style dressing, the honey, vinegar and the sesame oil. Stir well to combine.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil.
• Cook chicken, tossing occasionally, until browned and cooked through 5-6 minutes. Transfer to a bowl.
• Meanwhile, add carrot, baby leaves and shredded cabbage mix to the bowl with dressing. Toss to combine. Season to taste.
TIP: Chicken is cooked through when it is no longer pink inside.
• Divide cabbage salad between bowls.
• Top with Asian ginger chicken.
• Drizzle over soy mayo to serve. Enjoy!
