Smart 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.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
250 g
Poulet haché
170 g
Mélange pour salade de chou
1 pièce(s)
Poivron
28 g
Échalotes frites
(Contient Blé)
1 cs
Vinaigre de riz assaisonné
(Contient Sulfites)
4 cs
Mélange mirin-soya
(Contient Soya Peut contenir Oeuf, Poisson, Lait, Moutarde, Sésame, Sulfites, Blé, Crustacés)
56 g
Edamames
(Contient Soya)
2 cs
Mayo épicée
(Contient Moutarde, Oeuf Peut contenir Sulfites, Blé, Crustacés, Poisson, Lait, Sésame, Soya)
1 pièce(s)
Oignon vert
28 g
Arachides, hachées
(Contient Arachides)
Pas inclus dans votre livraison
0.06 cc
Poivre*
2 cc
Huile*
0.06 cc
Sel*
Informations nutritionnelles
Ustensiles
Instructions
- 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, then 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.