Lemongrass Chicken Breast Banh Mi Style Salad
with Garlic Croutons, Peanuts and Sambal Mayo Drizzle
This delicious Lemongrass Chicken Breast 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
2
British Chicken Breasts
15
Ginger, Garlic & Lemongrass Puree
2
Garlic Clove
1
Ciabatta
(Contains Cereals containing gluten)
1
Carrot
125
Baby Plum Tomatoes
25
Salted Peanuts
(Contains Peanut May contain Nuts)
32
Mayonnaise
(Contains Egg, Mustard)
15
Sambal Paste
15
Rice Vinegar
50
Baby Leaf Mix
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 220°C/200°C fan/gas mark 7.
Pop the chicken into a large bowl along with the ginger, garlic & lemongrass puree and oil for the chicken (see pantry for amount). Season with salt and pepper, mix well, then set aside. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, lay the chicken 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.
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 peeler to peel long ribbons down the length of the carrot, stopping at the core.
Halve the baby plum tomatoes. Crush the peanuts in the unopened sachet using a rolling pin.
In a small bowl, combine the mayonnaise, water for the mayo (see pantry for amount) and sambal, then set aside.
In another large bowl, mix together the rice vinegar, olive oil and sugar for the dressing (see pantry for both amounts). Season with salt and pepper.
Add the tomatoes into the bowl with the rice vinegar dressing and mix together.
When everything's ready, add the salad leaves, carrot ribbons and croutons to the bowl of tomatoes. Toss together and share out between your serving bowls.
Thinly slice the chicken and divide it between your bowls, then serve on top of your salad.
Scatter over the peanuts and drizzle over the sambal mayo to finish.
Enjoy!
