Double Vietnamese-Style Chicken Tender Salad

Name: Double Vietnamese-Style Chicken Tender Salad with Crushed Peanuts
Total time: 20m
Yield: 2
Ingredients: 1 packet Crushed Peanuts; 1 packet Pea Pods; 1 packet Fish Sauce & Rice Vinegar Mix; 660 g Chicken Tenderloins; 1 packet Slaw Mix; 1 sachet Sweet Soy Seasoning; 1 packet Mixed Salad Leaves; 1 packet Sweet Chilli Sauce; 1 packet Makrut Lime Leaves

with Crushed Peanuts

Recipe Development TeamUpdated on February 09, 2026

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Calories

:

495 kcal

Protein

:

80.2g protein

Difficulty

:

Easy

High Protein

Allergens:

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

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.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1 packet

Crushed Peanuts

(Contains: May contain traces of allergens, Peanuts, 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

1 packet

Makrut Lime Leaves

Nutritional Values

Energy (kJ)2070 kJ

Calories495 kcal

Fat11.2 g

of which saturates2.7 g

Carbohydrate15.4 g

of which sugars12.2 g

Dietary Fibre6.4 g

Protein80.2 g

Sodium1380 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

PDF

1

• Trim and roughly chop pea pods.
• Remove centre veins from makrut lime leaves (see ingredients), then very finely chop.
• In a medium bowl, combine chicken tenderloins, sweet soy seasoning (see ingredients) and a drizzle of olive oil. Toss to coat.

TIP: Makrut lime leaves are quite fibrous, so be sure to chop them very finely!

2

• 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. 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.

3

• Meanwhile, in a large bowl, combine fish sauce & rice vinegar mix, sweet chilli sauce and a drizzle of olive oil.
• Just before serving, add slaw mix, mixed salad leaves, pea pods and makrut lime leaves to the bowl. Toss to combine and season to taste with pepper.