Double Sweet Chilli Chicken & Radish Salad
with Japanese Mayo & Crispy Shallots- Eggs
- Sesame
- Soy
- Gluten(Wheat)
- Gluten
- May contain traces of allergens
- Fish
- Wheat
- Traces of Cashew
- Almond
- Sesame
- Soy
- Eggs
- Fish
The classic sweet and soy flavour combination goes nicely with succulent chicken and paired with a sweet chilli sauce makes a perfect match! Rest it on a cushy pillow of radish salad to serve.
Ingredients
2
radish
1 packet
Baby Leaves
1 packet
mayonnaise
(Contains: Eggs; May be present: Fish, Wheat, Cashew, Almond, Sesame, Soy)
½ packet
Japanese Dressing
(Contains: Sesame, Soy, Gluten(Wheat); May be present: Eggs, Fish)
2 packet
Diced Chicken
1 sachet
Sweet Soy Seasoning
(Contains: Soy, Gluten(Wheat); )
1 packet
sweet chilli sauce
1 packet
Shredded Cabbage Mix
1 packet
Crispy Shallots
Not included in your delivery
olive oil
1 tsp
soy sauce
(Contains: Soy, Gluten; )
drizzle
water
drizzle
vinegar (rice wine or white wine)
Nutrition Values
Utensils
Cooking Steps
• Thinly slice radish. Roughly chop baby spinach leaves. • In a large bowl, combine mayonnaise and Japanese dressing (see ingredients). Season with salt and pepper. Set aside. • In a second large bowl, combine diced 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 radish, baby leaves and a drizzle of vinegar and olive oil. Toss to combine. • Season to taste.
• Divide radish salad between bowls. • Top with sweet-soy chicken. Spoon over any remaining sweet chilli glaze from the pan. • Garnish with crispy shallots to serve. Enjoy!
