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Fast Fragrant Vietnamese Chicken Salad

with Croutons, Mint and Peanuts
Recipe Development Team
Recipe Development TeamUpdated on November 19, 2025
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: 
629 kcal
Protein
: 
37.3g protein
Total
: 
15 minutes
Allergens:
  • Wheat
  • Barley
  • Cereals containing gluten
  • Peanut
  • Soya
  • Cereals containing gluten
  • Rye
  • May contain traces of allergens
  • Celery
  • Nuts
  • Pistachio nuts
  • Pecan Nuts
  • Almonds
  • Cashew nuts
  • Macadamia Nuts
  • Sesame
  • Hazelnuts
  • Walnuts
  • Brazil nuts
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

240 grams

Diced British Chicken Breast

1 unit(s)

Ciabatta

( May contain traces of: Cereals containing gluten, Rye)

1 unit(s)

Baby Gem Lettuce

(May contain traces of: Celery)

1 unit(s)

Medium Tomato

1 bunch(es)

Mint

1 unit(s)

Baby Cucumber

1 unit(s)

Lime

25 grams

Salted Peanuts

( May contain traces of: Nuts, Pistachio nuts, Pecan Nuts, Almonds, Cashew nuts, Macadamia Nuts, Sesame, Hazelnuts, Walnuts, Brazil nuts)

20 grams

Ketjap Manis

()

16 milliliter(s)

Sriracha Sauce

2 tbsp

Olive Oil for the Dressing

1 tsp

Sugar for the Dressing

1 tbsp

Honey

2 tbsp

Mayonnaise

Energy (kJ)2630 kJ
Energy (kcal)629 kcal
Fat28.4 g
of which saturates3.8 g
Carbohydrate44 g
of which sugars20.6 g
Dietary Fibre3.7 g
Protein37.3 g
Salt2.3 g
Potassium240.2 mg
Calcium26.6 mg
Iron0.9 mg
Always refer to the product label for the most accurate ingredient and allergen information.
•Large Frying Pan
•Baking Tray
•Large Salad Bowl
•Rolling Pin

Instructions

1
  • Preheat your oven to 220°C/200°C fan/gas mark 7. 
  • Heat a drizzle of oil in a large frying pan on medium-high heat.
  • Once the oil is hot, add the chicken to the pan and season. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
  • Fry until golden and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.
2
  • Tear the ciabatta into roughly 2cm chunks. Pop the ciabatta onto a baking tray in a single layer. Drizzle with oil, season and toss to coat. Bake the croutons, 8-10 mins, then remove from the oven and set aside.
  • Trim the baby gem, separate the leaves, then tear into bite-sized pieces. Cut the tomato into 1cm chunks. Pick the mint leaves from their stalks and roughly chop (discard the stalks). Trim the cucumber, then cut into small 1cm pieces. Halve the lime.
3
  • In a large salad bowl, combine the lime juice with the sugar and olive oil for the dressing (see pantry). Season. Stir the tomatoes into the dressing and set aside.
  • Crush the peanuts in the unopened sachet using a rolling pin.
  • Once the chicken is cooked, add the ketjap manis and honey (see pantry) to the pan. Tosss to coat the chicken evenly in the sauce. Remove the pan from the heat. 
4
  • When everything's ready, add the baby gem, tomato, cucumber, mint and croutons to the bowl with the dressing. Toss well to coat evenly. 
  • Divide the salad between bowls and top with the cooked chicken. 
  • Drizzle over the sriracha and mayonnaise (see pantry). Scatter over the peanuts to finish.
  • Enjoy!
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