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Lemongrass Chicken Bánh Mì Inspired Salad
Lemongrass Chicken Bánh Mì Inspired Salad

Lemongrass Chicken Bánh Mì Inspired Salad

with Garlic Croutons, Peanuts and Sambal Mayo Drizzle

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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.

Tags:
High Protein
•Calorie Smart
Allergens:
Wheat
•Barley
•Cereals containing gluten
•Peanut
•Egg
•Mustard

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.

Total30 minutes
Active 25 minutes
DifficultyEasy

Ingredients

serving amount

2 unit(s)

British Chicken Thighs

15 grams

Ginger, Garlic & Lemongrass Puree

2 unit(s)

Garlic Clove**

1 unit(s)

Ciabatta

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

1 unit(s)

Carrot

125 grams

Baby Plum Tomatoes

25 grams

Salted Peanuts

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

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

½ tbsp

Olive Oil for the Dressing

Nutritional information

Energy (kJ)2298 kJ
Energy (kcal)549 kcal
Fat31 g
of which saturates6.2 g
Carbohydrate34.2 g
of which sugars9.9 g
Dietary Fibre5 g
Protein29.2 g
Salt1.8 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Pop the chicken thighs 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. 

2

Heat a frying pan on medium-high heat (no oil).

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.

3

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.

4

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.

5

In a small bowl, add the mayonnaise, water for the mayo (see pantry for amount) and 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.

6

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!

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