with Coriander & Peanuts
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.*
Allergens
Utensils
Tags
Olive oil
Carrot
1
Pea Pods
1 bag
Chicken tenderloins
2 packet
Sweet soy seasoning
1 sachet
Vinegar
1 tbs
Sesame dressing
2 packet
Fish sauce & rice vinegar mix
1 packet
Slaw mix
1 bag
Mixed salad leaves
1 bag
Coriander
1 bag
Crushed peanuts
1 packet
• 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, 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 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, slaw mix, 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!
2527
kJ
Energy (kJ)
22.3
g
Fat
3.5
g
of which saturates
17.9
g
Carbohydrate
14.4
g
of which sugars
8.2
g
Dietary Fibre
80.5
g
Protein
1983
mg
Sodium
with Roast Veggie Toss & Creamy Pesto Dressing
