Vietnamese chicken and peanut salad

Author: Alexander Hart

Author: The 5-Minute Salad Lunchbox

Photographer: Chris Middleton

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A crunchy, nutty, colourful salad packed with sweet and sour flavours. Prep a few boxes with this Vietnamese-style lunch for a midday meal to look forward to.

Serves: 2

Time to make: 15 mins

Hands-on time: 15 mins

Ingredients

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1/4 cup chopped roasted peanuts
2 tablespoons crispy-fried shallots or onions
175g cooked chicken breast, shredded
1 carrot, grated or shredded
½ white cabbage, grated or shredded
100g ready to eat beansprouts
Small handful each fresh mint and coriandercilantroX, chopped

For the dressing
2 teaspoons gluten-free fish sauce
Juice 1 lime
1 tablespoon rice wine vinegar
2 teaspoons granulated sweetener
1 red bird’s eye or milder chilli, deseeded and thinly sliced
1 small garlic clove, crushed

Instructions

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1 Put the peanuts and shallots in separate small, airtight containers.

2 Toss the remaining salad ingredients together. Transfer to lunchboxes and keep chilled until ready to eat.

3 Combine all the dressing ingredients in containers with tight-fitting lids.

4 To serve, pour the dressing over the salad and toss through the peanuts and shallots.

Nutrition Info (per serve)

Calories 374 cal

Kilojoules 1565 kJ

Protein 26 g

Total fat 14 g

Saturated fat 4.1 g

Carbohydrates 23 g

Sugar 14 g

Dietary fibre 9.9 g

Sodium 670 mg

Calcium 130 mg

Iron 2.7 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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