Express Satay Chicken & Mint 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
(Contains: Eggs, Gluten, Sesame, Soy, Wheat; May be present: Milk.)
1 packet
Sweet Chilli Sauce
6
Mini Flour Tortillas
1 packet
Mint
1
Baby Cos Lettuce
1
Lime
1
Cucumber
Utensils
Cooking Steps
• Slice cucumber into sticks.
• Roughly chop baby cos lettuce.
• Zest lime to get a generous pinch, then cut into wedges.
• 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 cos lettuce, torn mint leaves, a squeeze of lime juiceand a drizzle of olive oil. Season to taste with salt and pepper and toss to coat.
• Microwave mini flourtortillas on a microwave-safe plate in 10 second bursts, or until warmed through.
• Top tortillas with some garlic aioli, mint salad, cucumber and satay chicken.
• Drizzle over sesame dressing.
• Sprinkle with crispy shallots and serve with sweet chilli sauce. Enjoy!
