with Wombok Salad, Sesame Dressing & Crushed Peanuts
Wombok salads are all the rage and add the perfect crunch when you want to level up your salads. This one welcomes the addition of ponzu sweet chilli chicken and chilli, to take it from zero to hero. *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.*
Allergens
Utensils
Tags
Olive oil
Ponzu
1 packet
Sweet chilli sauce
1 packet
Soy sauce
1 tsp
Chicken tenderloins
1 packet
Cucumber
1
Shredded Wombok
1 bag
Shredded cabbage mix
1 bag
Sesame dressing
1 packet
Crushed peanuts
1 packet
Long Chilli
0.5
• In a small bowl, combine ponzu, sweet chilli sauce and the soy sauce. • In a large frying pan, heat a drizzle of olive oil over a medium-high heat. • Cook chicken tenderloins, until browned and cooked through, 3-4 minutes each side. • In the last 2 minutes of cook time, add ponzu glaze to pan, turning to coat. TIP: Chicken is cooked through when it is no longer pink inside.
• Meanwhile, thinly slice cucumber into half-moons. • Thinly slice long chilli (if using).
• To a medium bowl, add shredded wombok, shredded cabbage mix, cucumber and sesame dressing. • Toss to combine and season to taste.
• Divide wombok salad between bowls. • Top with ponzu sweet chilli glazed chicken and pour over any remaining glaze from pan. • Garnish with crushed peanuts and chilli (if using!) to serve. Enjoy!
1765
kJ
Energy (kJ)
19.6
g
Fat
2.7
g
of which saturates
17
g
Carbohydrate
14.6
g
of which sugars
5.7
g
Dietary Fibre
42.8
g
Protein
998
mg
Sodium
with Wombok Salad, Sesame Dressing & Crushed Peanuts
