CRISPY WONTON CHICKEN SALAD

Simple, fun and healthy, you will love this grilled free range chicken breast recipe teamed up with crispy wonton strips. Packing loads of crunch and tossed through a classic Asian dressing that everyone will love.

20 Minutes. Free Range. Dairy Free.

Serves 2.

Ingredients
2 x 180g free range chicken breast
1 tablespoon tamari
1/2 tablespoon sesame oil
1 medium carrot
2 spring onions
4 wonton wrappers (strips)
50g mixed leaf
1 cucumber
3 sprigs coriander
2 sticks celery
1 lime

Cook chicken
Combine chicken breast in a bowl with a drizzle of olive oil, salt and pepper. Heat a non-stick fry pan or grill pan to a medium-high heat. Cook chicken skin side down for 5 minutes until crisp, turn and cook for a further 4 minutes. Remove from the pan. Allow to rest. Slice into 2cm strips before serving.

Make salad & dressing
Peel and grate carrot. Halve cucumber and slice on an angle into 0.5cm half moons. Thinly slice celery. Finely slice spring onion and roughly chop coriander. Place in a bowl and toss to combine. Whisk premixed dressing with juice of the lime.

Cook wontons
Cut wonton wrappers into thin strips. Heat a little olive oil in a small frying pan over medium heat. Cook strips for 1 minute or until crisp. Drain on paper towel to remove excess oil.

To serve
Dress salad, top with sliced chicken and crispy wontons.

ABOUT THE COOK'S GROCER:

The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

Click here to see what’s on the menu.

April 07, 2016 by Timothy Ryder
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