400g box frozen original chicken breast tenders
2 cups sliced wombok (Chinese cabbage) (150g)
1 cup shredded carrot (125g)
1 Lebanese cucumber, halved lengthways, diagonally
4 green spring onions, thinly sliced
2 tablespoons tonkatsu sauce
¼ cup Vietnamese salad dressing
100g packet fried noodles
Japanese mayonnaise and dried chilli flakes, to serve
Cook chicken according to packet directions. Cool slightly. Cut diagonally into 1cm slices.
Place wombok, carrot, cucumber, onions and chicken in a large bowl.
Combine tonkatsu sauce with dressing in a small jug. Pour over salad. Add noodles. Toss to combine.
Drizzle mayonnaise over salad. Sprinkle with chilli flakes.
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