This heavenly chicken salad with coconut dressing will allow you to recreate an idyllic, balmy evening in the heart of Southeast Asia. We’ve used aromatic kaffir lime leaves to conjure up a perfectly fragrant dish - you’ll be transported from your kitchen to the tropics with their zesty flavour and fresh aroma.
Always refer to the product label for the most accurate ingredient and allergen information.
Southeast Asian Spice Blend
kaffir lime leaves
mixed salad leaves
crushed peanuts(ContainsPeanutsMay be presentTree Nuts, Gluten, Milk, Sesame, Soy)
plain flour (or gluten-free plain flour)(ContainsGluten)
soy sauce (or gluten free tamari soy sauce)(ContainsGluten, Soy)
Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato (unpeeled) into 1cm chunks. Place the sweet potato and sesame seeds on an oven tray lined with baking paper, drizzle with olive oil and season with salt and pepper. Roast until tender, 20-25 minutes. TIP: Cut the sweet potato to the correct size so it cooks in the allocated time
While the sweet potato is roasting, place the chicken breast, plain flour and 1/2 the Southeast Asian spice blend in a bowl. Drizzle with olive oil, season with salt and pepper and toss to coat. Finely chop the garlic (or use a garlic press). Remove the centre veins and very finely chop the kaffir lime leaves. TIP: The leaves are fibrous so make sure you cut them very finely!
In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Add the chicken and cook until browned, 2 minutes each side. Transfer the chicken to a second oven tray lined with baking paper and bake until cooked through, 6-10 minutes (depending on size of fillet). Remove from the oven and set aside to rest for 5 minutes.
While the chicken is baking, return the frying pan to a medium heat with a drizzle of olive oil (no need to wash the pan!). Add the garlic, kaffir lime and remaining Southeast Asian spice blend and cook until fragrant, 1 minute. Add the coconut milk, soy sauce and brown sugar. Bring to the boil and stir to combine. Simmer until well combined and thickened slightly, 2-3 minutes. Remove the pan from the heat and set aside. TIP: Add any resting juices from the chicken to the dressing for extra flavour!
While the chicken is resting, grate the carrot (unpeeled). Thinly slice the cucumber into half-moons. Slice the lime into wedges. Place the carrot, cucumber and mixed salad leaves in a medium bowl. Just before serving, drizzle with a little olive oil and a squeeze of lime juice and toss to coat.
Thickly slice the chicken. Divide the salad, sesame sweet potato and chicken between plates. Drizzle with the kaffir lime and coconut dressing. Garnish the salad with the crushed peanuts. Serve with any remaining lime wedges.