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 roasted peanuts for some crunch factor.
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
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.
Ingredients
1
cucumber
1
apple
1
red onion
1
carrot
1
tomato
1 packet
chicken tenderloins
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
mixed salad leaves
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. )
Not included in your delivery
olive oil
1 tbs
vinegar (white wine or rice wine)
Nutritional Values
Utensils
Instructions
• Thinly slice cucumber into half-moons. • Slice apple into thin sticks. • Thinly slice red onion. • Grate carrot. • Cut tomato into thin wedges. • In a small heatproof bowl, combine onion, 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.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side. • Season chicken with a pinch of salt and pepper. Set aside to cool slightly
TIP: Chicken is cooked through when it is no longer pink inside.
• 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, top the dressing mixture with mixed salad leaves, carrot, cucumber, apple and tomato. Toss to combine and season to taste.
• Divide Vietnamese-style salad between bowls. Top with chicken. • Tear over mint leaves. Top with crushed peanuts and pickled onion to serve. Enjoy!