Banh mi style chicken salad with quick pickles

Name: Banh mi style chicken salad with quick pickles | Asda Good Living
Total time: 15 min
Yield: 4
Cuisine: Thai
Ingredients: 4tbsp rice wine vinegar; 2tsp caster sugar; 1 medium carrot, peeled and grated; ¼ cucumber, diced; 4 radishes, finely sliced; 1 small shallot, finely sliced; 75g day-old baguette, torn into small pieces; 1tbsp rapeseed oil; 3tbsp sweet chilli sauce; Juice 1 lime; 1tbsp fish sauce; ½ small birds eye chilli, finely sliced; 3 Little Gem lettuces, leaves roughly torn; 25g coriander, torn; 2tbsp mint leaves; 500g leftover cooked chicken, shredded; Lime halves, to serve

Want a fresh way to use up roast-in-the-bag chicken? Try this tasty Vietnamese-style salad

By Asda Good Living,24th August 2017

(18 votes)

Cook: 15 Mins

Serves: 4

Price: £2.05 per serving

Nutritional Information

Each 319g serving contains

Energy
1627kj
389kcal

19%

Fat
15.6g

Med
22%

Saturates
3.2g

Med
16%

Sugars
12.1g

High
13%

Salt
1.12g

Med
19%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
510kj/122kcal

Ingredients

4tbsp rice wine vinegar

2tsp caster sugar

1 medium carrot, peeled and grated

¼ cucumber, diced

4 radishes, finely sliced

1 small shallot, finely sliced

75g day-old baguette, torn into small pieces

1tbsp rapeseed oil

3tbsp sweet chilli sauce

Juice 1 lime

1tbsp fish sauce

½ small birds eye chilli, finely sliced

3 Little Gem lettuces, leaves roughly torn

25g coriander, torn

2tbsp mint leaves

500g leftover cooked chicken, shredded

Lime halves, to serve

Method

Preheat the oven to 190C/ 170C Fan/Gas 5.

To make the pickles, combine the vinegar and sugar in a non-metallic bowl and add the carrot, cucumber, radishes and shallot. Toss and set aside for at least 10 mins.

Put the baguette pieces in a bowl, add the oil and toss to coat. Arrange in a single layer on a baking tray and bake for 5-7 mins until golden and crisp.

To make the dressing, whisk the chilli sauce, lime juice, fish sauce and chilli with 1tbsp water. Set aside.

Toss the lettuce, herbs and baguette croutons with the dressing in a bowl. Divide between 4 plates, and top with the chicken and pickles. Serve with lime halves on the side.