Lemongrass Chicken Banh Mi Style Salad
with Garlic Croutons, Peanuts and Sambal Mayo Drizzle
This delicious Lemongrass Chicken Banh Mi Style Salad has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
3
British Chicken Thighs
15
Ginger, Garlic & Lemongrass Puree
32
Mayonnaise
(Contains Egg, Mustard)
125
Baby Plum Tomatoes
1
Ciabatta
(Contains Cereals containing gluten May contain Cereals containing gluten)
2
Garlic Clove
15
Sambal Paste
25
Salted Peanuts
(Contains Peanut May contain Nuts)
15
Rice Vinegar
50
Baby Leaf Mix
1
Carrot
Not included in your delivery
½
Oil for the Chicken
½
Water for the Mayo
1
Olive Oil for the Dressing
1
Sugar for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C.
Pop the chicken thighs into a large bowl along with the ginger, garlic & lemongrass puree and the olive oil for the chicken (see ingredients for amount). Season with salt and pepper, mix well to coat. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Heat a frying pan on medium-high heat.
Once hot, lay the chicken thighs flat in the pan. Season with salt and pepper and fry until browned on each side and cooked through, 13-15 mins. Turn every 2-3 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Meanwhile, peel and grate the garlic (or use a garlic press). Tear the ciabatta into roughly 2cm chunks.
Pop the ciabatta onto a baking tray. Drizzle with oil, season with salt and pepper, add the garlic and toss to coat well.
Bake the croutons on the middle shelf until golden, 8-10 mins, then remove from the oven and set aside.
While the chicken and croutons cook, trim and peel the carrot. Use the vegetable peeler to peel long ribbons down the length of the carrot, stopping at the core.
Halve the baby plum tomatoes. Roughly chop the peanuts.
In a small bowl, combine the mayonnaise, water for the mayo (see ingredients for amount) and sambal, then set aside.
In another large bowl, mix together the rice vinegar, olive oil and sugar for the dressing (see ingredients for both amounts). Season with salt and pepper.
Add the tomatoes to the rice vinegar dressing and mix together. Leave aside for now.
When everything is ready, add the premium mixed leaves, carrot ribbons and croutons to the bowl of tomatoes. Toss together and share out between your serving bowls.
Thinly slice the chicken, then serve on top of the salad.
Scatter over the the peanuts and drizzle over the sambal mayo to finish. Enjoy!
