Asian-Style Chicken & Sweet Potato Salad
with Zesty Japanese Mayo & Peanuts
- Peanuts
- Eggs
- Sesame
- Soy
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Gluten
- Hazelnut
- Macadamia
- Milk
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
- Wheat
Ingredients
2
Sweet Potato
330 g
Chicken Thigh
1 packet
Crushed Peanuts
(Contains: Peanuts May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat)
1 packet
Snacking Tomatoes
1 packet
Mayonnaise
(Contains: Eggs)
1 packet
Japanese Dressing
(Contains: Sesame, Soy)
1
Garlic
1
Lime
1
Cucumber
1 packet
Mixed Salad Leaves
1 sachet
Southeast Asian Spice Blend
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. Thinly slice the cucumber. Halve the cherry tomatoes. 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, 1 minute. 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 cherry tomatoes, cucumber, roasted sweet potato and mixed salad 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. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The zesty Japanese mayo dressing and spiced chicken were standout hits, though some found the lime a touch overpowering and the overall flavour profile a little mild.
- Ease of prep: Quick and straightforward to pull together, with most finding the steps easy to follow on a weeknight.
- Suggestions: Use less mayo if you prefer a lighter dressing, and reduce the lime to taste. Some added rocket, red cabbage, or fresh coriander for extra colour and flavour, and one reviewer found air-frying the sweet potato worked just as well as roasting.
- Leftovers: The salad held up well the next day as a cold lunch, making it a great option for meal prep.
- Portions: Some felt there was too much sweet potato and not enough protein or salad greens, particularly for four servings — adjusting quantities to suit your household is worth considering.
