Name: Your new favourite summer meal: Crunchy Katsu Chicken Salad!
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 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

Your new favourite summer meal: Crunchy Katsu Chicken Salad!

It has a hit of flavour you won't forget

Skip to Recipe

Serves 4

Prep

15M

Cook

20M

Total

35M

TIP: Tonkatsu sauce is a rich tangy, Japanese barbecue-style sauce available in the Asian section of supermarkets. Cut cabbage into 1cm thick slices and the sliced spring onions should measure about 2/3 cup.

Ingredients

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

Method

Step 1

Cook chicken according to packet directions. Cool slightly. Cut diagonally into 1cm slices.

Step 2

Place wombok, carrot, cucumber, onions and chicken in a large bowl.

Step 3

Combine tonkatsu sauce with dressing in a small jug. Pour over salad. Add noodles. Toss to combine.

Step 4

Drizzle mayonnaise over salad. Sprinkle with chilli flakes.

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