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 peanuts for some crunch factor. *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.*
Allergens
Utensils
Tags
Olive oil
Cucumber
1
Red onion
1
Vinegar
drizzle
Chicken breast
1 packet
Sesame dressing
2 packet
Fish sauce & rice vinegar mix
1 packet
Slaw mix
1 bag
Mint
1 bag
Crushed peanuts
1 packet
Mixed salad leaves
1 bag
• Slice cucumber into half-moons. • Thinly slice red onion. • In a small heatproof bowl, combine onion, a drizzle of 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.
• Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken steaks, until browned and cooked through (when no longer pink inside), 3-6 minutes each side. Season chicken with a pinch of salt and pepper. Set aside to cool slightly.
• 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, add slaw mix, mixed salad leaves and cucumber. Toss to coat.
• Divide Vietnamese-style salad between bowls. Top with chicken. • Tear over mint leaves. • Top with crushed peanuts and pickled onion to serve. Enjoy!
1800
kJ
Energy (kJ)
19.7
g
Fat
2.7
g
of which saturates
16.6
g
Carbohydrate
15.5
g
of which sugars
8.9
g
Dietary Fibre
44
g
Protein
1087
mg
Sodium
with Wombok Salad, Sesame Dressing & Crushed Peanuts
