Southeast Asian Chicken Salad

Name: Southeast Asian Chicken Salad with Sesame Sweet Potato, Coconut Dressing & Peanuts
Total time: 35 min
Yield: 2
Cuisine: Thai
Ingredients: 1 packet Mixed Salad Leaves; 330 g Chicken Breast; 1 sachet Sesame Seeds; 1 Garlic; 1 packet Crushed Peanuts; 1 packet Ginger Lemongrass Paste; 1 packet Snacking Tomatoes; 2 Sweet Potato; 1 packet Coconut Milk; 1 sachet Southeast Asian Spice Blend

with Sesame Sweet Potato, Coconut Dressing & Peanuts

Up to 180$ + Free Treats / Extras for Life

Tags:

High Protein

Allergens:

Sesame

•Peanuts

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes

Cooking Time35 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Mixed Salad Leaves

330 g

Chicken Breast

1 sachet

Sesame Seeds

(Contains: Sesame; May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Soy, Walnut, Wheat.)

Garlic

1 packet

Crushed Peanuts

(Contains: Peanuts; May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Soy, Walnut, Wheat, Sesame.)

1 packet

Ginger Lemongrass Paste

1 packet

Snacking Tomatoes

Sweet Potato

1 packet

Coconut Milk

1 sachet

Southeast Asian Spice Blend

Nutritional Values

Calories542 kcal

Energy (kJ)2270 kJ

Fat30.1 g

of which saturates17.5 g

Carbohydrate22.9 g

of which sugars8.2 g

Dietary Fibre8.5 g

Protein45.2 g

Sodium524 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into bite-sized chunks. • Place sweet potato and sesame seeds on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the sweet potato between two trays.

• Meanwhile, combine the plain flour, 1/2 the Southeast Asian spice blend and a drizzle of olive oil in a medium bowl. Season, then add chicken breast, turning to coat. Set aside. • Finely chop garlic.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until browned, 2 minutes each side. • Transfer seared chicken to a second lined oven tray. Bake until cooked through, 8-12 minutes (depending on thickness). • Remove from oven, then set aside to rest.

TIP: Chicken is cooked through when it's no longer pink inside.

• Wipe out frying pan, then return to medium heat with a drizzle of olive oil. Cook garlic, ginger lemongrass paste and remaining Southeast Asian spice blend, stirring, until fragrant, 1 minute. • Add coconut milk, the soy sauce and the brown sugar. Bring to the boil, then stir to combine. • Simmer until well combined and thickened slightly, 2-4 minutes. Remove from heat.

TIP: For extra flavour, add any chicken resting juices to the sauce!

• Meanwhile, halve cherry tomatoes. • Place cherry tomatoes and mixed salad leaves in a second medium bowl. • Drizzle with olive oil and white wine vinegar. Season, then toss to coat.

• Slice Southeast-Asian spiced chicken. • Divide salad and sesame sweet potato and chicken between plates. Top with chicken. • Drizzle over coconut dressing. Garnish with crushed peanuts to serve. Enjoy!