Easy Vietnamese Chicken & Pickled Carrot Salad
with Coriander & Crispy Shallots
This vibrant Vietnamese salad is a refreshing, flavour-packed dish. Tender, caramelised chicken breast is coated in a sweet chilli and soy glaze, balanced with tangy quick-pickled carrot and radish, crisp lettuce, and fresh herbs. Topped with a drizzle of zingy dressing, it’s a perfect harmony of bright flavours and textures for a light but satiating meal.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
Radish
1
Carrot
1
Chicken Breast
1
Seasoning Blend
1
Soy Sauce Mix
(Contains Gluten, Soy; May be present Egg, Fish, Milk, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pistachio, Walnut, Pine Nut, Pecan. )
1
Sweet Chilli Sauce
1
Shredded Red Cabbage
1
Mixed Salad Leaves
1
Crispy Shallots
1
Coriander
1
Japanese Dressing
(Contains Sesame, Soy, Gluten(Wheat); May be present Egg, Fish. )
Not included in your delivery
1
olive oil
Nutrition Values
Cooking Steps
• Thinly slice radish. Using a vegetable peeler, peel carrot into ribbons. • In a medium bowl, combine the vinegar and a good pinch of sugar and salt. • Add carrot and radish to pickling liquid. Add enough water to just cover. Set aside.
TIP: Slicing the veggies very thinly helps it pickle faster!
• In a medium bowl, combine pork loin steaks, seasoning blend and a drizzle of olive oil. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook pork steaks until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat, add soy sauce mix, sweet chilli sauce and a splash of water, and turn to coat. Transfer to a plate, cover and rest for 5 minutes. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine chicken breast steaks, seasoning blend and a drizzle of olive oil. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat, add soy sauce mix, sweet chilli sauce and a splash of water, and turn to coat. Transfer to a plate, cover and rest for 5 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
• Meanwhile, drain pickled carrot and radish, reserving a splash of the pickling liquid. • In a large bowl, combine Asian chilli dressing, shredded red cabbage, mixed salad leaves, pickled vegetables and the reserved pickling liquid. Season to taste.
• Slice pork. • Divide pickled carrot salad between bowls. Top with pork. • Drizzle with any remaining glaze. Sprinkle with crispy shallots and tear over coriander. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Slice chicken • Divide pickled carrot salad between bowls. Top with Vietnamese-glazed chicken. • Drizzle over remaining glaze. Sprinkle with crispy shallots and tear over coriander. Enjoy!