Vietnamese-Style Chicken Salad

• servings: 4 servings
• active time: 20 minutes
• total time: 20 minutes

Ingredients

olive oil

2 cucumber

2 apple

2 red onion

2 carrot

2 tomato

1 packet chicken tenderloins

1 packet sesame dressing

40g fish sauce & rice vinegar mix

1 bag mixed salad leaves

1 bag mint

1 packet crushed peanuts

2 tbs vinegar (white wine or rice wine)

Directions

• Thinly slice cucumber into half-moons. • Slice apple into thin sticks. • Thinly slice red onion. • Grate carrot. • Cut tomato into thin wedges. • In a small heatproof bowl, combine onion, the 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.

• 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. • Season chicken with a pinch of salt and pepper. 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, carrot, cucumber, apple and tomato. Toss to combine and season to taste.

• Divide Vietnamese-style salad between bowls. Top with chicken. • Tear over mint leaves. Top with crushed peanuts and pickled onion to serve. Enjoy!

Nutrition

• Serving Size: 585
• Total Fat: 19.5 g
• Saturated Fat: 2.7 g
• Sodium: 1101 mg
• Total Carbohydrate: 22.2 g
• Dietary Fiber: 9.2 g
• Total Sugars: 20.7 g
• Protein: 43.2 g