Asian-Style Crumbed Chicken Salad
with Creamy Japanese Dressing
- Wheat
- Gluten
- Sesame
- Soy
- Celery
- Eggs
- Fish
- Eggs
- 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.*
Ingredients
1 packet
Japanese Dressing
(Contains: Wheat, Gluten, Sesame, Soy; May be present: Fish, Eggs)
1
Cucumber
1 packet
Asian Slaw Mix
(Contains: Celery; )
1 packet
Garlic Aioli
(Contains: Soy, Eggs; )
Crumbed Chicken Breast Strips
(Contains: Gluten; )
1 packet
Baby Spinach Leaves
Nutrition Values
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!
