Vietnamese-Style Double Chicken Salad
with Peanuts
- Peanuts
- Fish
- Gluten
- Sesame
- Soy
- Wheat
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Gluten
- Hazelnut
- Macadamia
- Milk
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
- Wheat
Ingredients
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
Pea Pods
1 packet
Fish Sauce & Rice Vinegar Mix
(Contains: Fish;)
660 g
Chicken Tenderloins
1 packet
Slaw Mix
1 sachet
Sweet Soy Seasoning
(Contains: Gluten, Sesame, Soy, Wheat;)
1 packet
Mixed Salad Leaves
1 packet
Sweet Chilli Sauce
Cooking Steps
• Grate carrot. • Trim and roughly chop pea pods. • In a large bowl, combine chicken tenderloins, sweet soy seasoning and a drizzle of olive oil.
• 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. Cook chicken in batches for the best result. Set aside to cool slightly TIP: Chicken is cooked through when it is no longer pink inside.
• While the chicken is cooking, combine fish sauce & rice vinegar mix, a drizzle of olive oil and sweet chilli sauce in a large bowl. • Just before serving, top the dressing mixture with mixed salad leaves, slaw mix, carrot and pea pods. Toss to combine and season to taste.
• Divide Vietnamese-style salad between bowls. Top with chicken.• Top with crushed peanuts to serve. Enjoy!
