Chicken katsu salad

Preheat the oven to 200c 

Place the chicken goujons on a baking tray and place in the oven for 10-12 minutes until golden

In the mean time grate the carrots and add to a mixing bowl, and finely chop the spring onions and add to the carrot. Slice up the iceberg lettuce and add to the mixing bowl along with sliced mange tout

Add your salad to 4 separate tupperware’s if saving for lunches, if not keep, add to one large tupperware. Sprinkle with the coriander and sesame seeds and place half a lime in each tupperware or keep the 2 limes whole. 

Place the cooked chicken, leave to cool, in 4 separate small tupperware boxes and pour over half a sachet the katsu sauce over each portion. This will be reheated separately and added on top of the salad. 

Store all your tupperware in the fridge, ready for lunch. 

When reheating; ake the tupperwares with the chicken and katsu sauce and place in the microwave on full power for around 1 minute until piping hot. Add hot chicken and sauce on top of salad, squeeze with the lime. You will have some chicken goujons leftover from the shopping, these can be frozen and used again for the following week. Another other leftover such as sesame seeds can be stored and used another time.