with Carrot Salad & Crispy Shallots
This classic seasoning blend combines 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. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Allergens
Utensils
Tags
Olive oil
Carrot
1
Baby Leaves
1 packet
Mayonnaise
1 packet
Sesame dressing
0.5 packet
Diced Chicken
1 packet
Seasoning Blend
1 sachet
Sweet chilli sauce
1 packet
Soy sauce
1 tsp
Water
drizzle
Shredded Cabbage Mix
1 packet
Vinegar
drizzle
Crispy Shallots
1 packet
• Grate carrot. Roughly chop baby leaves. • In a large bowl, combine mayonnaise and sesame dressing (see ingredients). Season with salt and pepper. Set aside. • In a medium bowl, combine diced chicken, seasoning blend, a 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 high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Remove pan from heat, then add sweet chilli sauce, the soy sauce and the water, tossing to coat. TIP: Chicken is cooked through when it's no longer pink inside.
• Meanwhile, add shredded cabbage mix to the sesame mayo, along with carrot, baby leaves and a drizzle of vinegar and olive oil. Toss to combine. • Season to taste.
• Divide salad between bowls. • Top with sweet soy chicken. Spoon over any remaining glaze from the pan. • Garnish with crispy shallots to serve. Enjoy!
1947
kJ
Energy (kJ)
20.6
g
Fat
4.5
g
of which saturates
31.9
g
Carbohydrate
22.6
g
of which sugars
8.7
g
Dietary Fibre
37.3
g
Protein
1177
mg
Sodium
