Express Satay Chicken & Fresh Salad Tacos
with Sweet Chilli Sauce & Crispy Shallots
It's genius, really. When you combine the much loved peanut butter satay flavour with chunks of chicken, then wrap them up in warm flour tortillas with a crisp slaw, You've got flavour, texture and colour galore!
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
330 g
Chicken Breast
1 packet
Garlic Aioli
(Contains: Eggs;)
1 sachet
Crispy Shallots
1 packet
Sesame Dressing
1 packet
Sweet Chilli Sauce
6
Mini Flour Tortillas
1 packet
Mint
1
Baby Cos Lettuce
1
Lime
1
Cucumber
Cooking Steps
• Grate carrot. • Zest lime to get a generous pinch and cut into wedges. • Pick and roughly chop mint. • Cut chicken breast into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through (when no longer pink inside), 5-6 minutes. Transfer to a bowl.
• While chicken is cooking, combine sweet chilli sauce, lime zest and mayonnaise in a small bowl. Set aside. • In a medium bowl, combine shredded cabbage mix, carrot, mint, a squeeze of lime juice and a drizzle of olive oil. Season with salt and pepper and toss to coat. • Microwave mini flour tortillas on a plate for 10 second bursts, or until warmed through.
• Spread some sweet chilli mayo over tortillas. Top with some mint slaw and satay chicken. Drizzle over sesame dressing. • Sprinkle with crispy shallots to serve. Enjoy!
