Asian-Spiced Chicken & Sweet Potato Salad
with Zesty Japanese Mayo & Peanuts
Make way for this hearty main meal salad in your dinner rotation. From the mildly spiced chicken to the moreish mayo dressing, there's a lot to love here - but we reckon it's the lime juice and zest that really makes the flavours pop.
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
2
sweet potato
1 clove
garlic
1
lime
1 tin
sweetcorn
1
tomato
1 packet
chicken thigh
1 packet
mayonnaise
(Contains: Eggs;)
1 bag
Cos Lettuce
½ packet
crushed peanuts
(Contains: Peanuts; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)
1 sachet
Southeast Asian Spice Blend
1 packet
Japanese dressing
(Contains: Sesame, Soy;)
Not included in your delivery
1
olive oil
1 pinch
brown sugar
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut the sweet potato into bite-sized chunks. Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes. Allow to cool slightly.
TIP: If your oven tray is crowded, divide the sweet potato between two trays.
While the sweet potato is roasting, finely chop the garlic. Zest the lime to get a good pinch, then slice into wedges. Drain the sweetcorn. Roughly chop the tomato. In a medium bowl, combine the Southeast Asian spice blend, a pinch of salt and pepper and a drizzle of olive oil. Add the chicken thigh and toss to coat.
In a small bowl, combine the Japanese dressing, mayonnaise, lime zest, a pinch of brown sugar and a squeeze of lime juice.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the chicken, turning occasionally, until browned and cooked through, 10-14 minutes. In the last minute of cook time, add the garlic and cook until fragrant. Transfer to a plate.
TIP: The spice blend will char slightly in the pan, this adds to the flavour!
TIP: Cook the chicken in batches if your pan is getting crowded.
In a large bowl, combine the tomato, sweetcorn, roasted sweet potato and cos lettuce leaves. Add the zesty Japanese mayo, gently tossing to coat.
Slice the Asian-style chicken. Divide the salad between plates. Top with the chicken, spooning over any resting juices. Sprinkle with the crushed peanuts (see ingredients). Serve with the remaining lime wedges.
