Double Quick Sweet Chilli Chicken & Rainbow Salad
with Crispy Shallots & Coriander
- Wheat
- Gluten
- Sesame
- Soy
- Fish
- Eggs
- May contain traces of allergens
- Gluten
This sweet soy seasoning blend goes nicely with succulent chicken and paired with a sweet chilli sauce makes a perfect match! Rest it on a cushy pillow of carrot salad to serve and add a sprinkle of crispy shallots for some flair!
Ingredients
1 packet
Crispy Shallots
2 packet
Sweet Chilli Sauce
1 packet
Japanese Dressing
(Contains: Wheat, Gluten, Sesame, Soy; May be present: Fish, Eggs)
1 packet
Baby Spinach Leaves
640 g
Chicken Breast
1
Julienned Carrot
1 packet
Shredded Cabbage Mix
1 packet
Sweet Soy Seasoning
(Contains: Wheat, Gluten, Soy; )
1 packet
Pea Pods
1
Fresh Chilli
1 sachet
Coriander
Not included in your delivery
1 drizzle
olive oil
1 tsp
soy sauce
(Contains: Soy; May be present: Gluten)
1 drizzle
water
1 drizzle
vinegar (white wine or rice wine)
Nutrition Values
Utensils
Cooking Steps
• Roughly chop baby spinach leaves. • Cut chicken breast into 2cm chunks. • In a large bowl, combine mayonnaise and Japanese dressing (see ingredients). Season with salt and pepper. Set aside. • In a large bowl, combine chicken, sweet soy seasoning, a pinch of salt and pepper and a drizzle of olive oil. Set aside.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes (cook in batches if your pan is getting crowded). • Remove pan from heat, then add sweet chilli sauce, the soy sauce and the water, tossing to coat.
• Meanwhile, add shredded cabbage mix to the dressing, along with julienned carrot, baby leaves and a drizzle of vinegar and olive oil. Toss to combine. • Season to taste.
• Divide salad between bowls. • Top with sweet chilli chicken. Spoon over any remaining glaze from the pan. • Garnish with crispy shallots and fresh chilli. Tear over coriander to serve. Enjoy!
