Southeast Asian Chicken Salad
with Sesame Sweet Potato, Coconut Dressing & Peanuts
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
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.)
2
Sweet Potato
1
Garlic
1 sachet
Southeast Asian Spice Blend
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
Coconut Milk
1 packet
Ginger Lemongrass Paste
1 packet
Snacking Tomatoes
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!
