Smart Chicken Crunch Salad
with Peanuts and Edamame- Blé
- Sulfites
- Soya
- Oeuf
- Moutarde
- Arachides
- Gluten
- Peut contenir des traces d’allergènes
- Crustacés
- Sésame
- Poisson
- Blé
- Lait
- Sulfites
- Oeuf
- Moutarde
- Soya
- Noix
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.
Ingrédients
250 g
Poulet haché
170 g
Mélange pour salade de chou
1 pièce(s)
Poivron
28 g
Échalotes frites
(Contient: Blé Peut contenir : Gluten)
1 cs
Vinaigre de riz assaisonné
(Contient: Sulfites)
4 cs
Mélange mirin-soya
(Contient: Soya Peut contenir : Gluten, Crustacés, Sésame, Poisson, Blé, Lait, Sulfites, Oeuf, Moutarde)
56 g
Edamames
(Contient: Soya)
2 cs
Mayo épicée
(Contient: Oeuf, Moutarde Peut contenir : Gluten, Crustacés, Sésame, Poisson, Blé, Lait, Sulfites, Soya)
1 pièce(s)
Oignon vert
28 g
Arachides, hachées
(Contient: Arachides Peut contenir : Gluten, Sésame, Lait, Sulfites, Oeuf, Moutarde, Soya, Noix)
Pas inclus dans votre livraison
0.06 cc
Poivre*
2 cc
Huile*
0.06 cc
Sel*
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.
