Protein Swap | Vietnamese-Inspired Chicken Salad
with Peanuts & Sweet Chili-Lime Dressing
Cooking time
15 minutes
Servings
2/4
Calories
460 /serving
The mood? Definitely upbeat, as you breeze through preparing this filling salad. Pulling on the contrasting flavours and textures of Vietnamese cuisine, it features crisp cuke and cabbage, crunchy nuts and chicken breasts cooked with caramelized sesame spices.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 1 Cucumber
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 300g Shredded cabbage
- 25g Chopped peanuts
- 30ml Sweet chili sauce
- 13g Asian Aromatics spices (sea salt, brown sugar, white sesame seeds, garlic, sunflower oil, paprika oleoresin, ginger, black pepper, silicon dioxide)
- 30ml Lime juice
Contains: Peanuts • Sesame
You will need:
Medium pan
Oil
Salt & pepper (S&P)
Total Fat
18 g
Saturated Fat
3 g
Sodium
820 mg
Total Carb
29 g
Sugars
20 g
Protein
46 g
Fibre
5 g
Preparation
Toast the peanuts
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the peanuts and toast, stirring often, 1 to 2 min., until lightly browned and fragrant.
- Transfer to a bowl. Wipe out and reserve the pan.
Cook the chicken
- Pat the chicken dry; season with ⅔ of the spices and S&P.
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, 2 to 3 min. per side, until cooked through.
Make the salad
- Slice the cucumber.
- In a medium bowl, combine the lime juice, chili sauce, a drizzle of oil, the remaining spices and S&P.
- Add the baby greens, cabbage, cucumber and peanuts; toss well.
Plate your dish
- Divide the salad between your bowls.
- Top with the chicken. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
