NUTRITION

SERVINGS

INGREDIENTS

50 g Frozen chicken gyoza

100 g Cooked chicken breast

150 g Shredded cabbage mix

50 g Shredded carrots

50 g Sliced cucumber

30 g Shelled edamame

15 ml Tamari

15 ml Rice vinegar

0 ml Toasted sesame oil

5 g Fresh ginger

1 clove Garlic

0 ml Avocado oil

1 g Sesame seeds

1 g Sea salt

1 g Black pepper

PREPARATION

• 1

  In a large mixing bowl, whisk together the tamari, rice vinegar, toasted sesame oil, grated fresh ginger, minced garlic, sea salt, and black pepper to create the dressing.

• 2

  Add the shredded cabbage mix, carrots, cucumber, edamame, and pre-cooked shredded chicken breast to the bowl; toss thoroughly to ensure all ingredients are well-coated.

• 3

  Heat the avocado oil in a non-stick skillet over medium-high heat.

• 4

  Place the frozen chicken gyoza in the skillet and sear for 2 to 3 minutes until the bottoms are golden brown and crispy.

• 5

  Carefully pour 30 ml of water into the pan and immediately cover with a tight-fitting lid to steam the gyoza for 4 minutes.

• 6

  Remove the lid and continue to cook for 1 minute until the remaining water evaporates and the gyoza bottoms regain their crispness.

• 7

  Divide the dressed salad between two plates and top with the warm pan-seared gyoza.

• 8

  Garnish with sesame seeds and serve immediately.