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Asian Recipes
Southeast Asian Spiced Chicken

Southeast Asian Spiced Chicken

with Thai Salad & Kaffir Lime-Coconut Dressing

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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.

Tags:Naturally Gluten-FreeNot Suitable for Coeliacs

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time35 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

sweet potato

1 sachet

sesame seeds


1 packet

chicken breast

1 sachet

Southeast Asian Spice Blend

1 clove


2 leaves

kaffir lime leaves

1 tin

coconut milk

1 unit


1 unit


1 unit


1 bag

mixed salad leaves

1 packet

crushed peanuts

(ContainsPeanutsMay be presentTree Nuts, Gluten, Milk, Sesame, Soy)

Not included in your delivery

olive oil

2 tsp

plain flour (or gluten-free plain flour)


2 tsp

soy sauce (or gluten free tamari soy sauce)

(ContainsGluten, Soy)

2 tsp

brown sugar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3240 kJ
Fat38.5 g
of which saturates16.5 g
Carbohydrate47.9 g
of which sugars23.9 g
Protein51.5 g
Sodium753 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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.