Vietnamese-Style Chicken Salad
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 roasted peanuts for some crunch factor.
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
cucumber
1
apple
1
red onion
1
carrot
1 packet
chicken breast
1 packet
sriracha
(May be present: Soy. )
1 packet
sweet chilli sauce
1 packet
sesame dressing
(Contains Egg, Gluten, Sesame, Soy, Wheat; May be present: Milk. )
1 packet
fish sauce & rice vinegar mix
(Contains Fish;)
1 bag
mixed salad leaves
1 bag
mint
1 packet
roasted peanuts
(Contains Peanut; May be present: Tree Nuts, Milk, Sesame, Soy. )
Not included in your delivery
olive oil
1 drizzle
rice wine vinegar
Nutritional Values
Utensils
Instructions
• Thinly slice cucumber into half-moons. Slice apple into thin sticks. Thinly slice red onion. Grate the carrot. • In a small heatproof bowl, combine onion, a drizzle of rice wine 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.
• Cut chicken breast into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until browned and cooked through, 5-6 minutes. • Set aside to cool slightly.
TIP: Chicken is cooked through when it's no longer pink inside.
• While the chicken is cooking, combine sriracha, sweet chilli sauce, sesame dressing, fish sauce & rice wine 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, carrot, cucumber and apple. Toss to coat.
TIP: The sriracha is mild, but use less if you're sensitive to heat!
• Divide Vietnamese-style salad between bowls. Top with chicken. • Sprinkle with torn mint leaves. Top with roasted peanuts and pickled onion to serve. Enjoy!