Vietnamese-Style Chicken Salad
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Vietnamese-Style Chicken Salad

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.

Tags:
Under 650kcal
Under 30g carbs
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 Time20 minutes
DifficultyEasy

Ingredients

Serving amount

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)

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Nutritional Values

Energy (kJ)1844 kJ
Fat19.5 g
of which saturates2.7 g
Carbohydrate22.2 g
of which sugars20.7 g
Dietary Fibre9.2 g
Protein43.2 g
Sodium1101 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan

Instructions

1
1

• 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.

2
2

• 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.

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, top the dressing mixture with mixed salad leaves, carrot, cucumber, apple and tomato. Toss to combine and season to taste.

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!