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
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Cook chicken according to packet directions. Cool slightly. Cut diagonally into 1cm slices.
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Place wombok, carrot, cucumber, onions and chicken in a large bowl.
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Combine tonkatsu sauce with dressing in a small jug. Pour over salad. Add noodles. Toss to combine.
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Drizzle mayonnaise over salad. Sprinkle with chilli flakes.
