Quick Vietnamese-Style Chicken Salad
with Rice Noodles, Mint & Peanuts- Gluten
- Sesame
- Soy
- Wheat
- Fish
- Eggs
- Peanuts
- May contain traces of allergens
- Milk
- Almond
- Brazil nut
- Cashew
- Gluten
- Hazelnut
- Macadamia
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
- Wheat
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.*
Ingredients
1
Rice Noodle
1
Cucumber
1 packet
Snacking Tomatoes
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
330 g
Chicken Tenderloins
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Milk, Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat.)
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. Halve snacking tomatoes.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Cook chicken and sweet soy seasoning until browned and cooked through (when no longer pink inside), 3-6 minutes each side.
- 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 crushed peanuts. Tear over mint leaves. Enjoy!
