Lemongrass Chicken Breast Bánh Mì Style Salad
with Garlic Croutons, Peanuts and Sambal Mayo Drizzle
Bánh mì demonstrates the strong influence of France on Vietnamese cuisine, recognisable through ingredients such as baguettes and pâté. Here, we're deconstructing the sub to make a flavourful and vibrant salad instead.
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 unit(s)
British Chicken Breasts
15 grams
Ginger, Garlic & Lemongrass Puree
2 unit(s)
Garlic Clove
1 unit(s)
Ciabatta
(Contains Cereals containing gluten)
1 unit(s)
Carrot
125 grams
Baby Plum Tomatoes
25 grams
Salted Peanuts
(Contains Peanut May contain Nuts, Sesame)
32 grams
Mayonnaise
(Contains Egg, Mustard)
15 grams
Sambal Paste
15 milliliter(s)
Rice Vinegar
50 grams
Baby Leaf Mix
Not included in your delivery
½ tbsp
Oil for the Chicken
½ tbsp
Water for the Mayo
1 tsp
Sugar for the Dressing
1 tbsp
Olive Oil 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 the 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 frying pan on medium-high heat (no oil).
Once hot, lay the chicken into the pan and cook until browned, 5 mins each side.
Once browned, lay the chicken onto a baking tray and roast on the top shelf of your oven until cooked through, 10-12 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. When cooked, remove from your oven, cover with foil and allow to rest for a couple of mins.
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 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, add the mayonnaise, water for the mayo (see pantry for amount) and the sambal paste. Mix to combine your sambal mayo.
In another medium bowl, mix together the rice vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.
Add the tomatoes to 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 in the dressing and share out between your serving bowls.
Thinly slice the chicken widthways and serve on top of the salad.
Scatter over the peanuts and drizzle over the sambal mayo to finish.
Enjoy!
