Easy Asian Chicken & Pickled Carrot Salad
with Coriander & Crispy Shallots
This vibrant Asian salad is a refreshing, flavour-packed dish. Tender, caramelised chicken breast is coated in a sweet chilli and soy glaze, balanced with tangy quick-pickled carrot and radish, crisp lettuce, and fresh herbs. Topped with a drizzle of zingy dressing, it’s a perfect harmony of bright flavours and textures for a light but satiating meal.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
radish
1
carrot
1 packet
chicken breast
1 packet
Seasoning Blend
1 packet
sweet chilli sauce
1 packet
Japanese Dressing
(Contains Sesame, Soy, Gluten(Wheat); May be present Egg, Fish. )
1 packet
shredded red cabbage
1 packet
Mixed Salad Leaves
1 sachet
Crispy Shallots
1 packet
coriander
Not included in your delivery
olive oil
¼ cup
vinegar (rice wine or white wine)
Nutrition Values
Utensils
Cooking Steps
• Thinly slice radish. Using a vegetable peeler, peel carrot into ribbons. • In a medium bowl, combine the vinegar and a good pinch of sugar and salt. • Add carrot and radish to pickling liquid. Add enough water to just cover. Set aside.
TIP: Slicing the veggies very thinly helps it pickle faster!
• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine chicken breast steaks, seasoning blend and a drizzle of olive oil. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat, add soy sauce mix, sweet chilli sauce and a splash of water, and turn to coat. Transfer to a plate, cover and rest for 5 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
• Meanwhile, drain pickled carrot and radish, reserving a splash of the pickling liquid. • In a large bowl, combine Asian chilli dressing, shredded red cabbage, mixed salad leaves, pickled vegetables and the reserved pickling liquid. Season to taste.
• Slice chicken • Divide pickled carrot salad between bowls. Top with Vietnamese-glazed chicken. • Drizzle over remaining glaze. Sprinkle with crispy shallots and tear over coriander. Enjoy!