Vietnamese-Style Chicken & Mint Salad
with Crushed Peanuts & Sweet Chilli
When it starts to heat up outside, we crave something light and fresh. This Vietnamese-inspired salad bowl ticks both those boxes, with a rainbow of fresh veg, golden chunks of chicken breast in a fresh and fragrant sauce, and a sprinkle of crushed peanuts for that all-important crunch. Bring on the warm weather, we’re ready!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
tomato
½
lemon
1 packet
mint
1
carrot
1 packet
chicken breast
1 sachet
Sweet Soy Seasoning
(Contains Soy, Gluten(Wheat); )
1 packet
sweet chilli sauce
½ packet
Ginger & Lemongrass Paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
Shredded Cabbage Mix
1 packet
baby leaves
½ packet
soy sauce mix
(Contains Gluten, Soy; May be present Egg, Fish, Milk, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
Crushed Peanuts
(Contains Peanut; May be present Wheat, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
Not included in your delivery
olive oil
2 tbs
water
Nutrition Values
Utensils
Cooking Steps
• Slice tomato and lemon into wedges. Pick and thinly slice mint leaves. Using a vegetable peeler, peel carrot into ribbons. • Cut chicken breast into 2cm chunks. • In a medium bowl, combine sweet soy seasoning and the plain flour. Add chicken and toss to combine. • In a small bowl, combine sweet chilli sauce, ginger & lemongrass paste (see ingredients), a good squeeze of lemon juice and the water.
• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Remove pan from heat and add sweet chilli mixture, tossing chicken to coat.
• In a large bowl, combine tomato, carrot, mint, shredded cabbage mix, baby kale, soy sauce mix (see ingredients) and a drizzle of olive oil. Season with pepper.
• Divide mint salad between bowls. • Top with Vietnamese-style chicken. • Garnish with crushed peanuts. Serve with any remaining lemon wedges. Enjoy!