Asian Ginger Chicken & Cabbage Salad
with Ponzu Dressing & Soy Mayo- Gluten
- Soy
- Wheat
- Eggs
- Sesame
- May contain traces of allergens
- Almond
- Eggs
- Fish
- Milk
- Sesame
- Sulphites
- Cashew
With a sensational combination of textures and sweet and spicy Asian flavours, including our signature ponzu sauce, 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.* *Due to local availability, we’ve changed some of your ingredients. They may be a little different to what’s pictured, but just as delicious!*
Ingredients
1 sachet
Coriander
1 sachet
Chilli Flakes
1 packet
Baby Spinach Leaves
300 g
Diced Chicken
1 packet
Ponzu Sauce
(Contains: Gluten, Soy, Wheat; May be present: Almond, Eggs, Fish, Milk, Sesame, Sulphites)
1 packet
Ginger Paste
2
Garlic
1 packet
Deluxe Salad Mix
1
Cucumber
1 packet
Sesame Dressing
(Contains: Gluten, Soy, Wheat, Eggs, Sesame; May be present: Almond, Fish, Milk, Cashew)
Nutrition Values
Cooking Steps
• Finely chop garlic. Roughly chop spring onion. Peel carrot into ribbons. Thinly slice cucumber(see ingredients) into half-moons. • 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 mayonnaise and the soy sauce. Set aside.
• In a large bowl, combine ponzu sauce, 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 4-6 minutes. Transfer to a bowl. • Meanwhile, add carrot, cucumber, baby leaves and shredded cabbage mix to the bowl with ponzu 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. Garnish with spring onion to serve. Enjoy!
