Carb-Conscious Chinese Chicken Salad

Nutrition per serve

Ingredients

• 200g Chinese cabbage
• 1pcs carrot
• 1pcs spring onion
• 1clove garlic
• 300g chicken breast fillet
• 10ml sesame oil
• 40g slivered almonds
• 23ml white vinegar
• 15ml vegetable oil
• 15ml soy sauce
• 5ml honey

Method

1. Step 1 — Prep ingredients
   Thinly slice the cabbage. Shred the carrot using a julienne peeler or coarsely grate with a box grater. Thinly slice the spring onion on an angle. Crush or finely chop 1 garlic clove. Cut the chicken widthwise into 2cm-thick strips. 
2. Step 2 — Make dressing
   Put the garlic, 1 tsp sesame oil, 1½ tbs white vinegar, 1 tbs vegetable oil, 3 tsp soy sauce, 1 tsp honey and a pinch of pepper in a large bowl and stir to combine.       
3. Step 3 — Toast almonds
   Put the almonds in a cold medium frypan over medium heat. Toast, tossing, for 3-4 mins until golden. Remove from the pan.  
4. Step 4 — Cook chicken
   Heat the remaining sesame oil in the same pan over medium-high heat. Season the chicken with salt and pepper and cook, stirring, for 2-3 mins until browned and cooked through. Remove the pan from the heat. 
5. Step 5 — Serve up
   Meanwhile, add the cabbage, carrot and spring onion to the dressing and toss to combine. Taste, then season with salt and pepper. Divide the salad among bowls, top with the chicken, scatter with the almonds and enjoy!
6. Step 6 — Make it yours
   If you have some on hand, scatter over a handful of chopped coriander leaves to serve.

Allergens

Sojabohnen, Sesamsamen, Almond