Carb-Wise: Chinese-Style Chicken Salad
with Rainbow Quinoa, Cashews & Crunchy Veg
Cooking time
25 minutes
Servings
2/4
Calories
640 /serving
So delicious it’ll be gone real quick, without a shred of evidence—meat or veg. Chicken breasts are pan-seared in sweet, gingery, sesame spices until dripping with tasty juices and ready to be shredded. With smart knifework, radishes and scallion are thinly sliced to join shredded cabbage, carrot matchsticks and soft two-tone quinoa. Use Chinese-inspired flavours of sesame and ponzu to unite the ingredients, and cashews to ignite some crackle.
We will send you:
- 2 Chicken breasts
- 120g Radishes (or French radishes)
- 150g Shredded green cabbage
- 100g Matchstick carrots
- 1 Scallion
- 15ml Toasted sesame oil
- 25g Roasted cashews
- 95g Red & white quinoa
- 45ml Ponzu lime sauce
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Bonito, Sesame, Soy, Cashews, Wheat
You will need:
Medium pot
Large pan
Strainer
Oil
Salt & pepper (S&P)
Total Fat
27 g
Saturated Fat
5 g
Sodium
1470 mg
Total Carb
52 g
Sugars
11 g
Protein
50 g
Fibre
7 g
Preparation
Cook the quinoa
Using a strainer, rinse the quinoa. In a medium pot, combine the quinoa, 1 cup water (double for 4 portions) and ⅓ of the spices; bring to a boil. Reduce the heat, cover and simmer, 16 to 18 min., until tender. Add ½ the sesame oil. Fluff and set aside to cool.
Cook & shred the chicken
Meanwhile, in a large pan, heat a drizzle of oil on medium-high. Pat the chicken* dry with paper towel; season with ½ the remaining spices and S&P. Cook, partially covered, 6 to 8 min. per side, until cooked through. Transfer to a shallow bowl. Using two forks, shred the chicken.
Mise en place
Meanwhile, thinly slice the radishes. Thinly slice the scallion, separating the white bottom and green top. Roughly chop the cashews.
Make the vinaigrette
In a large bowl, combine the ponzu, white bottom of the scallion, remaining sesame oil and spices, and 1 tbsp oil (double for 4 portions).
Make the salad
To the bowl of vinaigrette, add the chicken, cashews, cabbage, carrots, radishes and quinoa; toss well.
Plate your dish
Divide the salad between your bowls. Garnish with the green top of the scallion. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
