Chicken, noodle & slaw salad with peanut sesame dressing
Appliance/Function:
Ingredients
- 2 tsp Sesame seeds
- 2 tsp Sesame oil first
- 450 grams Chicken breast skinless, boneless
- 2 tsp Olive oil
- 50 grams Kewpie mayo or mayo
- 2 tsp Sesame oil second
- 2 tsp Soy sauce
- 1 tsp Apple cider vinegar
- 1 tbsp Peanut butter
- 1 tsp Honey
- 150 grams Egg noodles
- 1 head Asian greens Baby bok choy, etc
- 200 grams Asian slaw mix
Instructions
PREP CHICKEN
- Put the sesame seeds and the first measure of sesame oil in a large bowl and season with salt and pepper. Put the chicken flat on a board, put your hand on top and halve horizontally into fillets. Add the chicken to the seed mixture and turn to coat.
COOK CHICKEN
- Bring a medium pot of water to the boil for the noodles (speed things up by using a kettle to boil the water). Heat the first measure of sesame oil in a medium frypan over medium-high heat. Cook the chicken, turning regularly, for 4-8 mins, until golden and cooked through (if the seeds are over-browning, reduce the heat to medium). Remove from the pan and rest for 3 mins.
MAKE DRESSING
- Meanwhile, put the kewpie mayo, the second measure of sesame oil, soy sauce, apple cider vinegar, peanut butter and honey in a large bowl and whisk until well combined. Taste, then season with salt and pepper.
COOK NOODLES
- Cook the noodles in the pot of boiling water and cook according to packet directions. Drain, then rinse under cold water to cool.
MAKE SALAD
- On a clean board, finely slice the bok choy. Add the noodles, bok choy and slaw mix to the dressing and toss to combine. Slice the chicken.
TO SERVE
- Divide the chicken, noodle and slaw salad with peanut sesame dressing between bowls.
Nutrition
Calories: 739kcal | Carbohydrates: 32g | Protein: 33g | Fat: 29g | Saturated Fat: 5g | Cholesterol: 98mg | Sodium: 469mg | Potassium: 471mg | Fiber: 2g | Sugar: 5g | Calcium: 20mg | Iron: 1mg