Quick Vietnamese-Style Chicken Salad

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

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 peanuts for some crunch factor.

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

Tags:

Over 30g protein

•Calorie Smart

•Under 30g carbs

•Climate Superstar

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

1 packet

chicken breast

2 packet

sesame dressing

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

1 packet

fish sauce & rice vinegar mix

(Contains: Fish;)

1 bag

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.)

1 bag

mixed salad leaves

Not included in your delivery

olive oil

drizzle

vinegar (white wine or rice wine)

Nutritional Values

Energy (kJ)1800 kJ

Fat19.7 g

of which saturates2.7 g

Carbohydrate16.6 g

of which sugars15.5 g

Dietary Fibre8.9 g

Protein44 g

Sodium1087 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 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 browned and cooked through (when no longer pink inside), 3-6 minutes each side. Season chicken with a pinch of salt and pepper. Set aside to cool slightly.

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

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