Quick Southeast Asian-Style Chicken Salad
with Lime, Pickled Onions & Roasted Peanuts
Colourful and flavourful this Southeast Asian inspired dish has a touch of everything your tastebuds have been craving. A blend of sweet, fresh, chilli and garlic come together to coat the succulent pulled chicken. Drive it home with a spiced soy salad and nutty roasted peanuts sprinkled on top for a true winner of a dinner.
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
cucumber
1
apple
1
Brown Onion
1
carrot
½
lime
1 bag
herbs
1 packet
pulled chicken
1 packet
sweet chilli sauce
1 packet
sriracha
(May be present Egg, Gluten, Sesame, Fish, Soy, Milk, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 bag
Mixed Leaves
1 packet
roasted peanuts
(Contains Peanut; May be present Tree Nuts, Gluten, Sesame, Milk, Soy. )
1 packet
mayonnaise
(Contains Egg; )
Not included in your delivery
olive oil
1 drizzle
rice wine vinegar
1 drizzle
sesame oil
(Contains Sesame; )
1 tsp
soy sauce
(Contains Gluten, Soy; )
Nutrition Values
Instructions
• Thinly slice cucumber into half-moons. Slice apple into thin wedges. Thinly slice onion. Grate the carrot. Cut lime into wedges. • In small heatproof bowl, combine onion, a drizzle of rice wine vinegar, a splash of water and a good pinch of sugar and salt. • Microwave onion in 30 seconds bursts, until just softened. Set aside.
• Tear the herbs. • In a medium bowl, combine pulled chicken, sweet chilli sauce, mayonnaise, herbs and a drizzle of sesame oil.
• In a large bowl, combine sriracha, the soy sauce, a generous squeeze of lime juice and a drizzle of olive oil. Season with salt and pepper. • Just before serving, add mixed leaves, carrot, cucumber and apple. Toss to coat.
• Drain pickled onion. • Divide salad between bowls and top with Southeast Asian-style chicken. • Top with roasted peanuts and pickled onion to serve. Enjoy!