Asian-Style Crumbed Chicken Salad

Name: Asian-Style Crumbed Chicken Salad with Creamy Japanese Dressing
Total time: 15 min
Yield: 2
Cuisine: Japanese
Ingredients: olive oil; 1 packet garlic aioli; 1 packet panko breadcrumbs; 1 packet chicken breast strips; 1 cucumber; 1 packet Japanese Dressing; 1 tsp soy sauce; 1 tsp sesame oil; 1 bag Asian Slaw Mix; 1 bag baby spinach leaves

with Creamy Japanese Dressing

4.0(96)

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Calories

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Protein

33.3g protein

Total

15 minutes

Difficulty

Easy

Kid Friendly

Climate Superstar

Calorie Smart

Under 40g carbs

Allergens:

Eggs
Soy
Gluten(Wheat)
Sesame
Gluten
Eggs
Fish
May contain traces of allergens

There’s nothing quite like the golden crust of a good old-fashioned crumbed chicken to cheer you up – that’s just simple science. And as for condiments? We think the delish and creamy Japanese dressing might just make for the ultimate finishing touch in this speedy lunch delight. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

garlic aioli

(Contains: Eggs, Soy; )

1 packet

panko breadcrumbs

(Contains: Gluten(Wheat); )

1 packet

chicken breast strips

cucumber

1 packet

Japanese Dressing

(Contains: Soy, Gluten(Wheat), Sesame; May be present: Eggs, Fish)

1 bag

Asian Slaw Mix

1 bag

baby spinach leaves

Not included in your delivery

olive oil

1 tsp

soy sauce

(Contains: Soy, Gluten; )

1 tsp

sesame oil

(Contains: Sesame; )

Nutrition Values

Energy (kJ)1917 kJ

Fat21.5 g

of which saturates2.1 g

Carbohydrate30.9 g

of which sugars11.3 g

Protein33.3 g

Sodium731 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

Cooking Steps

PDF

• To a shallow bowl, add half the garlic aioli. To a second shallow bowl, add panko breadcrumbs. • Coat chicken breast strips in the aioli, then panko breadcrumbs. Set aside on a plate.

• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. When oil is hot, cook crumbed chicken until golden and cooked through, 3-4 minutes each side. • Transfer to paper towel-lined plate, season and roughly chop.

TIP: Ensure oil is hot before the chicken is added for best results! TIP: Chicken is cooked through when it's no longer pink inside.

• Meanwhile, thinly slice cucumber into half-moons. • Divide Japanese dressing, the soy sauce, sesame oil and remaining garlic aioli between two containers. Stir to combine.

• Divide Asian slaw mix, baby spinach leaves and cucumber between the containers with the dressing. Top with chicken. Refrigerate. • When you're ready to serve lunch, toss Asian-style crumbed chicken salad to combine. Enjoy!