Quick Pulled Chicken & Daikon Noodle Salad
with Ponzu Sauce & Zesty Mayo
- Eggs
- Soy
- Sesame
- May contain traces of allergens
- Fish
- Wheat
- Traces of Cashew
- Almond
- Sesame
- Soy
- Eggs
- Milk
- Gluten
- Fish
- Sulphites
- Traces of Brazil Nut
- Hazelnut
- Macadamia
- Pecan
- Traces of Walnut
- Traces of Pine Nut
Slurp up this delicious bowl of goodness with a serving of daikon noodles, coated in a mixture of ponzu and sesame oil to bring those much loved spiced aromas. Bite into the ginger flavoured chicken drizzled in a tangy mayo. You’ll be at the bottom of the bowl in no time. *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.* *The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
1 bag
baby spinach leaves
2 clove
garlic
½
lemon
1 packet
mayonnaise
(Contains: Eggs May be present: Fish, Wheat, Cashew, Almond, Sesame, Soy)
1 packet
Daikon Noodles
1 packet
ponzu sauce
(Contains: Soy May be present: Cashew, Almond, Sesame, Eggs, Milk, Gluten, Fish, Sulphites, Brazil Nut, Hazelnut, Macadamia, Pecan, Walnut, Pine Nut)
1 packet
pulled chicken
1 sachet
Zesty Chilli Salt
1 packet
ginger paste
½ bag
Shredded Cabbage Mix
½
fresh chilli (optional)
Not included in your delivery
olive oil
1 tsp
honey
1 drizzle
sesame oil
(Contains: Sesame)
Nutrition
You will need
Cooking Steps
• Boil the kettle. • Roughly chop baby spinach leaves. Finely chop garlic. Thinly slice fresh chilli (if using). Zest lemon to get a pinch, then slice into wedges. • In a small bowl, combine mayonnaise, lemon zest and a splash of water. Set aside. • Place daikon noodles in a large heatproof bowl. Cover with boiling water and set aside for 2 minutes. Drain, rinse, then return to the bowl.
• Heat a large frying pan with a drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1-2 minutes. Transfer to a second small bowl. • Add ponzu sauce, a squeeze of lemon juice, the honey and a drizzle of sesame oil to the bowl with garlic. Stir well to combine and set aside.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook pulled chicken, breaking up with a spoon, until browned, 2-3 minutes. • Add zesty chilli salt and ginger paste, cooking until fragrant, 1 minute. Season with pepper.
• Add baby spinach, shredded cabbage mix (see ingredients) and ponzu dressing to daikon noodles. Toss to combine. • Divide daikon noodle salad between bowls and top with pulled chicken. • Drizzle with zesty mayo and garnish with chilli. Serve with any remaining lemon wedges. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Some enjoyed the Asian-inspired flavours, while others found the dish bland or too citrusy.
- Ease of prep: Customers appreciated how quick and straightforward this recipe was to prepare.
- Suggestions: Consider frying the daikon noodles with chicken and sauce for better texture and flavour.
- Portions: Several reviewers mentioned the dish wasn't filling enough, especially for four people.
- Texture: Some found the pulled chicken mushy; consider offering fresh chicken as an alternative.
