Asian-Style Crumbed Chicken Salad

Name: Asian-Style Crumbed Chicken Salad with Creamy Japanese Dressing
Total time: 15 min
Yield: 2
Cuisine: Japanese
Ingredients: 1 packet Japanese Dressing; 1 Cucumber; 1 packet Asian Slaw Mix; 1 packet Garlic Aioli; Crumbed Chicken Breast Strips; 1 packet baby leaves

with Creamy Japanese Dressing

Get up to $175 off

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.

Allergens:

Wheat

•Gluten

•Sesame

•Soy

•Celery

•Eggs

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total15 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Japanese Dressing

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

Cucumber

1 packet

Asian Slaw Mix

(Contains: Celery; )

1 packet

Garlic Aioli

(Contains: Soy, Eggs; )

Crumbed Chicken Breast Strips

(Contains: Gluten; )

1 packet

baby leaves

Nutrition Values

Calories170 kcal

Energy (kJ)710 kJ

Fat11.9 g

of which saturates1 g

Carbohydrate11.4 g

of which sugars10.4 g

Dietary Fibre4 g

Protein2.5 g

Sodium371 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.

Cooking Steps

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

TIP: Add extra oil if needed so the crumbed chicken doesn't stick to the pan!

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

• Divide Asian slaw mix, baby spinach leaves and cucumber between the containers with the dressing. Top with crumbed chicken. Refrigerate.

• When you're ready for lunch, toss Asian-style crumbed chicken salad to combine. Enjoy!