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Chicken & Creamy Asian Slaw

Chicken & Creamy Asian Slaw

with Sichuan-Garlic Drizzle & Coriander
Recipe Development Team
Recipe Development TeamUpdated on June 12, 2026
Get tasty recipes from just $6 per serving
Get tasty recipes from just $6 per serving
Calories
: 
320 kcal
Protein
: 
39.9g protein
Total
: 
15 minutes
Difficulty
: 
Easy
Allergens:
  • Eggs
  • Soy
  • Soy
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

1

Cucumber

320 g

Chicken Breast

1 packet

Shredded Cabbage Mix

1 packet

Baby Spinach Leaves

1

Julienned Carrot

1 packet

Garlic Aioli

(Contains: Eggs, Soy)

1 sachet

Coriander

1 packet

Sriracha

(May be present: Soy)

Energy (kJ)1340 kJ
Calories320 kcal
Fat13.2 g
of which saturates1.7 g
Carbohydrate8.5 g
of which sugars6.6 g
Dietary Fibre2.7 g
Protein39.9 g
Sodium492 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

PDF
1

• Thinly slice cucumber into half-moons. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.

2

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. 
• Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded).
TIP: The chicken is cooked when it is no longer pink inside.

3

• In a large bowl, combine garlic aioli, baby spinach leaves, shredded cabbage mix and julienned carrot. Season to taste.

4

• Sliced chicken. • Divide cabbage salad between bowls. • Top with chicken and drizzle with Sichuan garlic paste. Tear over coriander. Enjoy!

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