Vietnamese Chicken Salad with Pickled Cabbage

HERE'S HOW WE MAKE IT

We start by seasoning chicken breasts and coating them in sesame oil. We gently sous vide them until tender. Radish, daikon and red cabbage and thinly sliced and pickled in a slightly sweet and tart pickling liquid, flavoured with lemongrass. We make a punchy chilli, lime and fish sauce dressing, and toast peanuts, sesame and crispy shallots for you to sprinkle over to add some nutty crunch. We also supply a bundle of bean thread vermicelli. The only thing you need to supply is extra vegetables and herbs.

INGREDIENTS

free range chicken breast, salt, sesame oil, bean thread vermicelli noodles.

pickled vegetables: red cabbage, radish, daikon, vinegar, sugar, water, salt, lemongrass.

dressing: chilli, garlic, brown sugar, rice wine vinegar, lime juice, fish sauce.

toasted nuts: peanuts, sesame seeds, crisp fried shallots.

ALLERGENS

CONTAINS:

Peanuts, Fish, Sesame, Soy.

MAY CONTAIN TRACES OF:

Tree Nuts, Gluten, Dairy, Shellfish, Egg, Lupin.

PLEASE NOTE:

While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.

NUTRITION

	SMALL	LARGE
ENERGY	5017.4kj	10,038.8kj
PROTEIN	71.2g	144.6g
FAT TOTAL	29.9g	59.8g
- SATURATED	6.1g	12.2g
CARBS	149.3g	298.6g
- SUGARS	100.5g	201g
SODIUM	3288.4mg	6576.8mg

SIZES

Small:

serves 2 adults

Large:

Serves 4 adults

GOES WITH

Perfect just as is, or with a few handfuls of slaw and some fresh coriander and mint leaves tossed through.

PREP, COOK AND SERVE

Frozen product. Once defrosted, cook and consume within 48 hours.

Defrost fully then remove the noodles from the bag and place in a heatproof bowl and pour over boiling water to cover. Let sit for 5 minutes, or until softened, then drain.

Shred or finely slice the chicken. Drain the pickled vegetables. Place the chicken, noodles, pickled vegetables, dressing and a few handfuls of slaw and fresh herbs in a bowl and toss to combine. Sprinkle over the toasted nuts to serve.