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Crunchy Katsu Chicken Salad

Get ready for your new favourite summer salad! - by Kerrie Worner
  • 18 Nov 2019
Crunchy Katsu Chicken Salad
Prep: 15 Minutes - Cook: 20 Minutes - Easy - Serves 4
Proudly supported by

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

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

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

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

  4. Drizzle mayonnaise over salad. Sprinkle with chilli flakes. 

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Kerrie Worner
Kerrie Worner is a contributor to New Idea Food.

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