Smart Double Chicken Crunch Salad
with Peanuts and Edamame
Wholesome coleslaw mix and crisp sweet bell peppers add fun to every bite of this salad. Soy and mirin combine in a sweet, sticky glaze that dresses lean ground chicken and protein-rich edamame.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
500 g
Ground Chicken
170 g
Coleslaw Cabbage Mix
160 g
Sweet Bell Pepper
28 g
Crispy Shallots
(Contains Soy, Gluten)
1 tbsp
Rice Vinegar
(Contains Sulphites)
4 tbsp
Soy Sauce Mirin Blend
(Contains Soy)
56 g
Edamame
(Contains Soy)
2 tbsp
Spicy Mayo
(Contains Egg, Mustard)
1 unit(s)
Green Onion
28 g
Peanuts, chopped
(Contains Peanuts)
Not included in your delivery
2 tsp
Oil*
0.06 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Core, then thinly slice pepper.Thinly slice green onion.
Add vinegar and 1 tsp (2 tsp) oil to a large bowl. Season with salt and pepper, then whisk to combine. Add peppers, coleslaw cabbage mix and half the green onions. Toss to coat.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tsp (2 tsp) oil, then chicken. Cook, breaking up chicken into smaller pieces, until no pink remains, 4-5 min.**
Add edamame and soy sauce-mirin blend to the pan with chicken. Cook, stirring often, until sauce is absorbed, 5-6 min. (TIP: If you prefer a lighter glaze, add water, 1-2 tbsp at a time, until your desired consistency is reached.)
Divide slaw between plates. Top with chicken and edamame. Drizzle with spicy mayo, then sprinkle crispy shallots, peanuts and remaining green onions over top.
