Chicken Katsu Salad
This delicious Japanese dish usually served with rice also works really well as a salad. In partnership with Sainsbury’s Price Lock campaign.
Nutrition (per serving)
Ingredients
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Breaded chicken goujons16
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Large carrots3
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Spring onions4
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Iceberg lettuce (washed & dried)1
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Mangetout200 g
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Corriander0.5 packets
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Limes2
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Sesame seeds4 tbsp
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Katsu stir fry sauce2 packets
Method
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Preheat oven to 200°C.
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Place the chicken goujons on a baking tray and place in the oven for 10-12 minutes until golden.
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Meanwhile, time to make up your salad.
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Grate the carrots and add to a mixing bowl.
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Finely chop the spring onions and add to the carrot. Slice up the iceberg lettuce and add to the mixing bowl along with the mange tout.
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Add your salad to 4 separate Tupperware’s if taking to work, if not keep, add to one large Tupperware. Sprinkle with the coriander and sesame seeds and place half a lime in each Tupperware or keep the 2 limes hole.
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Once the chicken is cooked, remove from the oven and leave to cool.
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Place the cooked chicken in 4 separate small Tupperware boxes and pour over half a sachet the katsu sauce over each portion. This will be reheated separately and added on top of the salad.
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Place all Tupperware’s in the fridge ready for the next day.
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Reheating
Take the Tupperwares with the chicken and katsu sauce and place in the microwave on full power for around 1 minute until piping hot.
Add hot chicken and sauce on top of salad, squeeze with the lime.