Protein Swap | Chicken Bánh Mì Salad
with Warm Lemongrass-Lime Vinaigrette
Cooking time
20 minutes
Servings
2/4
Calories
440 /serving
Protein Swap | Chicken Bánh Mì Salad
with Warm Lemongrass-Lime Vinaigrette
These Vietnamese bowls show off an all-star paleo cast. Lemongrass and lime sizzled with garlic make the most delicious dressing. Pink watermelon radish brightens the crisp veggie salad. And those hefty slices of tender chicken almost steal the show.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 2 Cucumbers
- 1 Watermelon radish
- 15ml Minced garlic
- 150g Coleslaw mix
- 14g Cilantro
- 15g Minced lemongrass
- 9g Nori & Lemongrass spices (dehydrated vegetables (garlic, carrots, green bell peppers, red bell peppers), sea salt, nori, ginger, canola oil, lemongrass, citric acid)
- 30ml Lime juice
You will need:
Medium oven-safe pan
Oil
Peeler
Salt & pepper (S&P)
Small pan
Whisk
Total Fat
23 g
Saturated Fat
3 g
Sodium
350 mg
Total Carb
17 g
Sugars
7 g
Protein
41 g
Fibre
4 g
Preparation
Cook the pork
- Preheat the oven to 450°F.
- Pat the pork dry; rub with a drizzle of oil, the spices and S&P.
- In a medium, oven-safe pan, heat a generous drizzle of oil on medium.
- Add the pork* and cook, turning occasionally, 4 to 6 min., until seared.
- Transfer to the oven and roast, turning halfway, 8 to 12 min., until cooked through.
- Transfer to a cutting board and let rest before slicing.
Mise en place
- Meanwhile, peel and quarter the watermelon radish; thinly slice.
- Halve the cucumbers lengthwise; thinly slice crosswise.
- Pick the cilantro leaves off the stems.
Make the salad
- In a small pan, heat 2 tbsp oil (double for 4 portions) on medium.
- Add the garlic and lemongrass. Sauté, 1 to 2 min., until fragrant.
- Transfer to a large bowl and allow to cool slightly.
- To the bowl, add the lime juice and S&P; whisk well.
- Add the watermelon radish, cucumbers, coleslaw mix and cilantro; toss well.
Plate your dish
- Divide the salad between your bowls.
- Top with the pork. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
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