Vietnamese-Style Chicken Tenderloin Salad
with Coriander & Peanuts- Gluten
- Sesame
- Soy
- Wheat
- Eggs
- Fish
- Peanuts
- May contain traces of allergens
- Milk
- Gluten
- Sesame
- Soy
- Wheat
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Pine Nut
- Pistachio
- Walnut
With the perfect balance of sweet, savoury, salty and tangy, this chicken-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.*
Ingredients
1
carrot
1 bag
Pea Pods
1 packet
chicken tenderloins
1 sachet
sweet soy seasoning
(Contains: Gluten, Sesame, Soy, Wheat;)
2 packet
sesame dressing
(Contains: Gluten, Sesame, Soy, Wheat, Eggs; May be present: Milk.)
1 packet
fish sauce & rice vinegar mix
(Contains: Fish;)
1 bag
slaw mix
1 bag
mixed salad leaves
1 bag
coriander
1 packet
crushed peanuts
(Contains: Peanuts; May be present: Milk, Gluten, Sesame, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)
Not included in your delivery
olive oil
Utensils
Cooking Steps
• Grate carrot. • Trim and roughly chop pea pods. • In a medium 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, tossing, until browned and cooked through, 3-4 minutes each side. 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 slaw mix, mixed salad leaves, carrot and pea pods. Toss to combine and season to taste.
• Divide Vietnamese-style salad between bowls. Top with chicken. • Tear over coriander leaves. • Top with crushed peanuts to serve. Enjoy!
