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Lemongrass Chicken Banh Mi Style Salad
Lemongrass Chicken Banh Mi Style Salad

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.

Tags:
WeightWatchers
Allergens:
Egg
Senf
Gluten
Jordnødder

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.

Total25 minutes
Active 20 minutes
DifficultyMedium

Ingredients

serving amount

3

British Chicken Thighs

15

Ginger, Garlic & Lemongrass Puree

32

Mayonnaise

(Contains: Egg, Senf)

125

Baby Plum Tomatoes

1

Ciabatta

(Contains: Gluten May contain traces of: Glutenhaltiges Getreide)

2

Garlic Clove**

15

Sambal Paste

25

Salted Peanuts

(Contains: Jordnødder May contain traces of: Schalenfrüchte)

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

Energy (kcal)596 kcal
Energy (kJ)2495 kJ
Fat37.4 g
of which saturates7.8 g
Carbohydrate32 g
of which sugars9.6 g
Protein34.1 g
Salt1.6 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Bowl
Grill Pan
Baking Tray
Garlic Press
Peeler

Instructions

Marinate the Chicken
1

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.

Fry the Chicken
2

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.

Bake the Croutons
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.

Prep the Veg
4

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.

Make the Dressings
5

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.

Finish and Serve
6

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!

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