Quick Vietnamese-Style Chicken Salad
with Rice Noodles, Pickled Onion, Mint & Peanuts
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
Rice Noodle
1
Cucumber
1
Red Onion
1 packet
Snacking Tomatoes
330 g
Chicken Breast
1 sachet
Sweet Soy Seasoning
(Contains: Gluten, Sesame, Soy, Wheat;)
1 packet
Fish Sauce & Rice Vinegar Mix
(Contains: Fish;)
1 packet
Sesame Dressing
(Contains: Gluten, Sesame, Soy, Wheat, Eggs; May be present: Milk.)
1 packet
Mixed Salad Leaves
1 packet
Mint
Not included in your delivery
1 drizzle
olive oil
1 drizzle
vinegar (white wine or rice wine)
Utensils
Cooking Steps
- Boil the kettle.
- Half-fill a medium saucepan with boiling water.
- Cook rice noodles over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-6 minutes.
- Drain, rinse and drizzle with olive oil.
- Meanwhile, slice cucumber into half-moons.
- Thinly slice red onion. Halve snacking tomatoes.
- 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 and sweet soy seasoning until browned and cooked through (when no longer pink inside), 3-6 minutes each side.
- Drain pickled onion.
- In a large bowl, combine sesame dressing, fish sauce & rice vinegar mix and a drizzle of olive oil. Add noodles, slaw mix, mixed salad leaves, snacking tomatoes and cucumber. Toss to coat and season.
- Divide Vietnamese-style salad between bowls.
- Top with chicken and pickled onion. Tear over mint leaves. Enjoy!
