Chicken Breast Sliced, Corn Kernel, Tomato Cherry, Mesculin, Cucumber, Carrots, Beetroot, French Dressing, Sunflower Oil, Garlic, Ginger, Salt, Pepper.
Keep refrigerated, store at 5°C or below. Use on day of opening. Freeze with use by date. Once frozen, consume within 1 month. Cook from frozen or defrost in refrigerator and use with 24 hours. Do not refreeze.
|Average Quantity per Serving||Average Quantity per100 g|
|Energy||1570kJ (375Cal)||400kJ (96Cal)|
Read the cooking instructions in full before you start
- Add the sunflower oil in the Oodee pan and place it on the stove burner at high heat. Once the oil is hot, add the chicken breast and the ginger & garlic mix to the pan. Cook for 4 minutes or until the chicken is fully cooked.
- Place the salad mix, shredded carrots, shredded beetroot, corn kernels tomato cherry cut in half and sliced cucumber in a bowl.
- Add the French dressing and salt & pepper mix to taste to the bowl. Toss the salad until the dressing is combined with the vegetables.
- Place the salad mix into two bowls and add the cooked chicken breast on top.