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!
Thai seven spice blend(May be presentSulphites)
mixed salad leaves
crushed peanuts(ContainsPeanutsMay be presentTree Nuts, Gluten, Milk, Sesame, Soy)
soy sauce (or gluten free tamari soy sauce)(ContainsSoy, Gluten)
rice wine vinegar (or white wine vinegar)
Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato (unpeeled) into 1cm chunks. Place the sweet potato, a drizzle of olive oil and a pinch of salt and pepper onto the oven tray lined with baking paper. Toss to coat, then roast for 20-25 minutes, or until tender. Allow to cool slightly before adding to the salad. TIP: Cut the sweet potato to the correct size so it cooks in the allocated time.
While the sweet potato is roasting, finely grate the ginger and garlic (see ingredients list). Zest the lime to get a generous pinch, then cut into wedges. In a large heatproof bowl, combine the ginger, garlic and lime zest. Set aside. Roughly chop the cucumber. Halve the cherry tomatoes. Roughly chop the coriander. In a separate medium bowl, combine the chicken thigh, Thai seven spice blend, the salt and a drizzle of olive oil.
In a large frying pan, heat the olive oil (1 tbs for 2 people / 2 tbs for 4 people) over a high heat. Cook for 1 minute or until just smoking, then carefully pour over the ginger mixture in the heatproof bowl. TIP: The hot oil will bubble up and ‘cook’ the garlic and ginger. Add the soy sauce, brown sugar, a generous squeeze of lime juice and the rice wine vinegar to the ginger mixture and mix well to combine.
Return the frying pan to a medium-high heat. Add the chicken thigh and cook, turning occasionally, for 10-14 minutes, or until browned and cooked through. TIP: Don't worry if the spice blend chars a little in the pan, this adds to the traditional flavour!
Once the sweet potato has slightly cooled, add the cucumber, cherry tomatoes, sweet potato and mixed salad leaves to the ginger dressing in the large bowl and toss well to coat. TIP: Toss the salad just before serving to keep the leaves crisp.
Thickly slice the chicken. Divide the salad between plates and top with the Thai-style chicken. Spoon over any resting juices from the chicken. Sprinkle with the crushed peanuts and coriander. Serve with the remaining lime wedges. TIP: For the low-calorie option, omit the crushed peanuts