HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconLemongrass Chicken Banh Mi Style Salad
topBanner
Lemongrass Chicken Banh Mi Style Salad

Lemongrass Chicken Banh Mi Style Salad

with Garlic Croutons, Peanuts and Sambal Mayo Drizzle

Read more

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:WW ApprovedUnder 650 calories
Allergens:Cereals containing glutenPeanutEggMustard

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 conflict 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.

Preparation Time25 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

3 unit(s)

Chicken Thigh

15 grams

Ginger, Garlic & Lemongrass Puree

2 unit(s)

Garlic Clove

1 unit(s)

Ciabatta

(ContainsCereals containing gluten)

1 unit(s)

Carrot

125 grams

Baby Plum Tomatoes

25 grams

Salted Peanuts

(ContainsPeanut)

1 sachet

Mayonnaise

(ContainsEgg, Mustard)

15 grams

Sambal

1 sachet

Rice Vinegar

50 grams

Premium Baby Leaf Mix

Not included in your delivery

½ tbsp

Oil for the Chicken

½ tbsp

Water for the Mayo

1 tbsp

Olive Oil for the Dressing

1 tsp

Sugar for the Dressing

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2495 kJ
Energy (kcal)596 kcal
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
Utensilsarrow down iconarrow down icon
Bowl
Frying Pan
Garlic Press
Baking Tray
Peeler
Instructionsarrow up iconarrow up icon
download icondownload icon
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.

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.

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 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.

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.

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!