Sri Lankan Chicken & Carrot Noodle Salad
with Roasted Cashews & Mayonnaise
Spiralised carrot noodles are a heavenly alternative to heavy noodles. With a little help from Sri Lankan spices, tender chicken and crunchy cashews, you'll be a picture of rich indulgence, all while feeling like you're floating on a cloud.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 clove
garlic
1 bag
baby spinach leaves
½
lemon
1 packet
chicken breast
1 packet
sweet chilli sauce
1 packet
Carrot Noodles
1 bag
Shredded Cabbage Mix
1 packet
mayonnaise
(Contains: Eggs; May be present: Fish, Wheat, Cashew, Almond, Sesame, Soy)
1 packet
Crushed Roasted Cashews
(Contains: cashews; )
1 bag
coriander
1 sachet
Sri Lankan spice blend
Not included in your delivery
1
olive oil
½ tbs
honey
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. Roughly chop baby spinach leaves. Zest lemon to get a good pinch and cut in half. Cut chicken breast into 2cm chunks. • In a medium bowl, combine chicken, Sri Lankan spice blend, a generous 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 medium-high heat. • Cook garlic until fragrant, 1-2 minutes. Transfer the garlic oil mixture to a large bowl. • To the bowl with the garlic oil, add apricot sauce (see ingredients), lemon zest, a squeeze of lemon juice and a splash of water. Season and stir to combine. • Add carrot noodles to the lemon dressing. Toss to coat and set aside.
• Return the frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Remove pan from heat, add the honey and toss to combine.
• Meanwhile, add shredded cabbage mix and spinach to carrot noodles. Toss well to combine and season to taste. • Divide carrot noodle salad between bowls. • Top with glazed Sri Lankan chicken. • Top with mayonnaise and cashews. Tear over coriander. Enjoy!
