Southeast Asian Chicken Salad
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Southeast Asian Chicken Salad

Southeast Asian Chicken Salad

with Sesame Sweet Potato, Coconut Dressing & Peanuts

Bursting with creamy coconut, zesty ginger and lemongrass, and fragrant sesame, this succulent chicken dish will transport you from your kitchen to the tropics.

Tags:
Naturally Gluten-Free
•Not Suitable for Coeliacs
•High Protein
Allergens:
Sesame
•Peanut
•Gluten
•Soy

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 Time
DifficultyEasy

Ingredients

Serving amount

2

sweet potato

1 packet

sesame seeds

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

1 packet

chicken breast

1 clove

garlic

1 packet

Ginger Lemongrass Paste

1 tin

coconut milk

1 punnet

Snacking Tomatoes

1 bag

salad leaves

1 packet

crushed peanuts

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

1 sachet

Southeast Asian Spice Blend

Not included in your delivery

1

olive oil

½ tbs

brown sugar

(May be present: Milk, Almond, Hazelnut, Cashew, Brazil Nut, Pecan, Pine nuts, Macadamia, Pistachio, Walnut, Soy, Sesame, Peanut. )

1 drizzle

white wine vinegar

½ tbs

plain flour (or gluten-free plain flour)

(Contains Gluten;)

½ tbs

soy sauce (or gluten-free tamari soy sauce)

(Contains Soy, Gluten;)

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Nutritional Values

Energy (kJ)2864 kJ
Fat36.5 g
of which saturates16.4 g
Carbohydrate44.6 g
of which sugars16.9 g
Protein43.5 g
Sodium817 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray
•Baking Paper
•Large Non-Stick Pan

Instructions

1
1

• 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.

2
2

• 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.

3
3

• 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.

4
4

• 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!

5
5

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

6
6

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