Protein Upgrade | Quick Grilled ORGANIC Chicken Bánh Mì Salad
with Sweet Chili Vinaigrette
Cooking time
15 minutes
Servings
2/4
Calories
410 /serving
It’s your favourite summer remix! Everything you love about Vietnamese sandwiches falls easily into place as a salad, with a boost from the barbecue. Dig into a mix of fragrant chicken and morsels of tender-crisp veggies—with croutons instead of bánh mì bread.
We will send you:
- 2 Organic chicken breasts (raised without antibiotics by Canadian farmers)
- 200g Matchstick carrots
- 15ml Minced garlic
- 100g String peas (sugar snap peas or snow peas)
- 14g Cilantro
- 1 Head of lettuce
- 30ml Rice vinegar
- 15g Minced lemongrass
- 60ml Sweet chili sauce
- 25g Croutons
Contains: Milk • Wheat
You will need:
Oil
Salt & pepper (S&P)
BBQ (or pan)
Total Fat
10 g
Saturated Fat
2 g
Sodium
850 mg
Total Carb
48 g
Sugars
27 g
Protein
34 g
Fibre
7 g
Preparation
Mise en place
- Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.
- Slice the lettuce crosswise.
- Cut the string peas crosswise into thirds.
- Chop the cilantro leaves and stems.
Grill the chicken
- Pat the chicken* dry. In a medium bowl, toss with the garlic, ½ the lemongrass, 1 tbsp of the chili sauce (double for 4 portions), a drizzle of oil and S&P.
- Add to the BBQ (or pan) and grill, 2 to 3 min. per side, until cooked through.
Make the salad
- In a large bowl, combine the vinegar, remaining lemongrass and chili sauce, and S&P.
- Add the lettuce, carrots, string peas, croutons and cilantro; toss well.
Plate your dish
- Divide the salad between your plates.
- Top with the chicken. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
