Spicy Sambal Chicken
with Cherry Tomato Salad & Finger Lime Dressing
Bring a burst of sunshine to your table with this vibrant Sri Lankan-style chicken, seared to perfection and topped with a spicy, aromatic sambal. The zesty cherry tomato salad provides a fresh crunch, while the native finger-lime dressing adds a sophisticated, citrusy pop. It’s a tropical getaway on a plate, minus the long-haul flight.
Ingredients
1
Chicken Breast Strips
1
Cucumber
1
Carrot
1
Snacking Tomatoes
1 packet
Finger Lime Dressing
1 packet
Mixed Salad Leaves
1
Sambal
1 packet
Coriander
Not included in your delivery
1 drizzle
olive oil
Utensils
Cooking Steps
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Season chicken breast strips with salt and pepper.
- When oil is hot, cook chicken breast strips, tossing, in batches until browned and cooked through, 4-5 minutes.
TIP: The chicken is cooked when it is no longer pink inside.
• Meanwhile, roughly chop cucumber.
• Using a vegetable peeler, peel carrot into ribbons.
• Halve snacking tomatoes.
• Just before serving, in a large bowl, combine finger lime dressing and a drizzle of olive oil. Add mixed salad leaves, carrot ribbons, cucumber and tomatoes.
• Season to taste with salt and pepper.
TIP: Toss the salad just before serving to keep the leaves crisp.
• Divide cherry tomato salad between bowls.
• SPICY! Use less sambal if you’re sensitive to heat! Top with chicken and drizzle with sambal.
• Tear over coriander to serve. Enjoy!
