Quick Double Vietnamese-Style Chicken Salad
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Quick Double Vietnamese-Style Chicken Salad

Quick Double Vietnamese-Style Chicken Salad

with 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.

Tags:
Over 30g protein
Under 650kcal
Under 30g carbs
Quick Prep
Super Quick
Allergens:
Egg
Gluten
Sesame
Soy
Wheat
Fish
Peanut

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

1

cucumber

1

red onion

2 packet

chicken breast

1 packet

sesame dressing

(Contains Egg, 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 Peanut; 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)

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Nutritional Values

Energy (kJ)2515 kJ
Fat22.2 g
of which saturates3.5 g
Carbohydrate16.8 g
of which sugars15.5 g
Dietary Fibre9.1 g
Protein80.6 g
Sodium1157 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Frying Pan

Instructions

1
1

• Slice cucumber into half-moons. • Thinly slice red onion. • In a small heatproof bowl, combine onion, a drizzle of the 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.

2
2

• 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.

3
3

• 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.

4
4

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