Thai-Style Chicken & Roast Sweet Potato Salad
with Ginger Dressing & Peanuts
Make way for this hearty main meal salad in your dinner rotation. With mildly spiced chicken and a fragrant hot oil dressing, this plate of bountiful greens and sweet potato will change the way you look at veggies!
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
2
sweet potato
1 knob
ginger
½ clove
garlic
1
lime
1
pear
1 punnet
cherry tomatoes
1 bag
coriander
1 packet
chicken thigh
1 sachet
Thai seven spice blend
(Contains: Sulphites;)
1 tub
sesame oil blend
(Contains: Sesame;)
1 bag
mixed salad leaves
1 packet
crushed peanuts
(Contains: Peanuts; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)
Not included in your delivery
olive oil
¼ tsp
salt
2 tsp
soy sauce
(Contains: Gluten, Soy;)
2 tsp
brown sugar
2 tsp
rice wine vinegar (or white wine vinegar)
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato (unpeeled) into 1cm chunks. Place on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 20-25 minutes. Allow to cool slightly.
TIP: Cut the sweet potato to size so it cooks in time.
While the sweet potato is roasting, finely grate the ginger and the garlic (see ingredients). Zest the lime to get a generous pinch, then cut into wedges. In a medium bowl, combine the ginger, garlic and lime zest and set aside. Thinly slice the pear. Halve the cherry tomatoes. In a separate medium bowl, combine the chicken thigh, Thai seven spice blend, the salt and a drizzle of olive oil.
Place a large frying pan over a high heat with the sesame oil blend. Heat until just smoking, 1 minute. Carefully pour the oil over the ginger mixture in the medium bowl. Add the soy sauce, brown sugar, a generous squeeze of lime juice and the rice wine vinegar to the ginger garlic mixture and mix well to combine.
TIP: The hot oil will bubble up and cook the garlic and ginger.
Return the frying pan to a medium-high heat. Cook the chicken thigh, turning occasionally, until browned and cooked through, 10-14 minutes. Remove from the heat.
TIP: Don't worry if the spice blend chars a little in the pan, this adds to the flavour!
Add the pear, cherry tomatoes, sweet potato and mixed salad leaves to the ginger dressing. Toss well to coat. Roughly chop the coriander.
Slice the chicken. Divide the salad between plates and top with the chicken. Spoon over any chicken resting juices. Sprinkle with the crushed peanuts and coriander. Serve with the remaining lime wedges.
