Vietnamese Chicken Salad
with Nuoc Cham Vinaigrette
Cooking time
25 minutes
Servings
2/4
Calories
720 /serving
So you went to Thailand and met the vinaigrette of your dreams (without staying at the White Lotus). Combining lemongrass, chili sauce and garlic, it hits every sensor in a feathery salad dotted with fresh mint. Add toasty peanut chicken for a fragrant feast.
We will send you:
- 285g Canadian-raised chicken fillets (air chilled)
- 150g Shredded cabbage
- 100g Matchstick carrots
- 15ml Minced garlic
- 450g Sweet potatoes
- 14g Mint
- 25g Chopped peanuts
- 15g Minced lemongrass
- 30ml Sweet chili sauce
- 30ml Rice vinegar
Contains: Peanuts
You will need:
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
31 g
Saturated Fat
4 g
Sodium
550 mg
Total Carb
71 g
Sugars
24 g
Protein
41 g
Fibre
11 g
Preparation
Roast the sweet potatoes
- Preheat the oven to 450°F.
- Medium-dice the sweet potatoes.
- On a lined sheet pan, toss with a drizzle of oil and S&P.
- Roast, stirring halfway, 20 to 25 min., until golden brown and tender.
Make the vinaigrette & salad
- Meanwhile, pick the mint leaves off the stems (tear if large).
- In a large bowl, combine 2 tbsp oil (double for 4 portions), the vinegar, chili sauce, ⅓ of the lemongrass and ⅓ of the garlic.
- Set ⅓ of the vinaigrette aside in a small bowl.
- To the large bowl, add the cabbage, carrots, mint and S&P; toss well.
Cook the chicken & toast the peanuts
- Pat the chicken dry; season with S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the chicken and cook, partially covered, 2 to 3 min. on one side, until partially cooked.
- Flip and add the peanuts, and remaining lemongrass and garlic.
- Cook, 2 to 3 min., until the chicken* is cooked through and the peanuts are toasted.
- Add the remaining vinaigrette; toss well.
Plate your dish
- Divide the salad and sweet potatoes between your plates.
- Top with the chicken.
- Garnish with the peanuts. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
