15-Min Vietnamese-Style Double Chicken Salad

Name: 15-Min Vietnamese-Style Double Chicken Salad with Pickled Onion, Mint & Peanuts
Total time: 15 min
Yield: 2
Cuisine: Thai
Ingredients: olive oil; 1 cucumber; 1 red onion; drizzle rice wine vinegar; 2 packet chicken breast; 1 packet sesame dressing; 1 packet fish sauce & rice vinegar mix; 1 bag Deluxe Slaw Mix; 1 bag mint; 1 packet crushed peanuts

with Pickled Onion, Mint & Peanuts

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With the perfect balance of sweet, savoury, salty and tangy, this chicken breast-topped salad is brimming with all the Vietnamese-inspired flavours we love. Don't forget to sprinkle it all with roasted peanuts for some crunch factor.

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

Tags:

Calorie Smart

•Under 30g carbs

•Over 30g protein

Allergens:

Eggs

•Gluten

•Sesame

•Soy

•Wheat

•Fish

•Peanuts

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time15 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

cucumber

red onion

2 packet

chicken breast

1 packet

sesame dressing

(Contains: Eggs, Gluten, Sesame, Soy, Wheat; May be present: Milk.)

1 packet

fish sauce & rice vinegar mix

(Contains: Fish;)

1 bag

Deluxe Slaw Mix

1 bag

mint

1 packet

crushed peanuts

(Contains: Peanuts; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)

Not included in your delivery

olive oil

drizzle

rice wine vinegar

Nutritional Values

Energy (kJ)2591 kJ

Fat26.7 g

of which saturates4.8 g

Carbohydrate16.5 g

of which sugars15.5 g

Protein75.4 g

Sodium1185 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Frying Pan

Cooking Steps

PDF

• Slice cucumber into half-moons. • Thinly slice red onion. • In a small heatproof bowl, combine onion, a drizzle of the rice wine vinegar, a splash of water and a good pinch of sugar and salt. • Microwave the onion mixture in 30 seconds bursts until just softened. Set aside.

• Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken steaks, until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). • Season chicken with a pinch of salt and pepper. Set aside to cool slightly.

TIP: Chicken is cooked through when it is no longer pink inside.

• While the chicken is cooking, combine sesame dressing, fish sauce & rice wine vinegar mix and a drizzle of olive oil in a large bowl. Season with salt and pepper. • Just before serving, add deluxe slaw mix and cucumber. Toss to coat.

• Divide Vietnamese-style salad between bowls. Top with chicken. • Sprinkle with torn mint leaves. Top with crushed peanuts and pickled onion to serve. Enjoy!