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Quick Vietnamese-Style Chicken Salad

Quick Vietnamese-Style Chicken Salad

Quick Vietnamese-Style Chicken Salad

with Pickled Onion, Mint & Peanuts

4.2

(533)

Get up to $230 off

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.

Allergens:

Peanuts

•Fish

•Eggs

•Gluten

•Sesame

•Soy

•Wheat

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 Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1

Red Onion

330 g

Chicken Breast

1 packet

Crushed Peanuts

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

1 packet

Fish Sauce & Rice Vinegar Mix

(Contains: Fish;)

1 packet

Mint

1

Cucumber

1 packet

Sesame Dressing

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

1 packet

Mixed Salad Leaves

1 packet

Snacking Tomatoes

Nutritional Values

Calories340 kcal

Energy (kJ)1420 kJ

Fat13.4 g

of which saturates2.1 g

Carbohydrate11.8 g

of which sugars8.5 g

Dietary Fibre6.8 g

Protein42.5 g

Sodium887 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• 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.

Cook the chicken

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

• 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

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

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