Skip to main content
Sweet Chilli Chicken Bites & Rainbow Salad

Sweet Chilli Chicken Bites & Rainbow Salad

with Crispy Shallots

This classic 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!

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:
Calorie Smart
Under 40g carbs
Climate Superstar
Allergens:
Eggs
Sesame
Soy
Gluten(Wheat)
Gluten

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total15 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

Serving amount

1

carrot

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)

1 packet

Diced Chicken

1 sachet

Sweet Soy Seasoning

(Contains: Soy, Gluten(Wheat); )

½ packet

sweet chilli sauce

1 packet

Shredded Cabbage Mix

1 sachet

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

Energy (kJ)1879 kJ
Calories469 kcal
Fat20.6 g
of which saturates4.5 g
Carbohydrate28.3 g
of which sugars19.6 g
Dietary Fibre4.7 g
Protein37.2 g
Sodium847 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.

Utensils

Large Frying Pan

Cooking Steps

1
1

• Grate carrot. • Roughly chop baby leaves. • In a large bowl, combine mayonnaise and Japanese dressing (see ingredients). Season with salt and pepper. Set aside. • In a medium bowl, combine diced chicken, sweet soy seasoning, a pinch of salt and pepper and a drizzle of olive oil. Set aside.

2
2

• 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 (when no longer pink inside), 5-6 minutes. • Remove pan from heat, then add sweet chilli sauce (see ingredients), the soy sauce and water, tossing to coat.

3
3

• Meanwhile, add shredded cabbage mix to the dressing, along with carrot, baby leaves and a drizzle of vinegar and olive oil. Toss to combine. • Season to taste.

4
4

• Divide rainbow salad between bowls. • Top with sweet chilli chicken butes. Spoon over any remaining glaze from the pan. • Garnish with crispy shallots to serve. Enjoy!