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Thai-Style Chicken & Roast Sweet Potato Salad

Thai-Style Chicken & Roast Sweet Potato Salad

with Ginger Dressing & Peanuts

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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!

Tags:Kid FriendlyUnder 650kcal
Allergens:SulphitesSesameGlutenSoyPeanuts

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 Time40 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

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

(ContainsSulphites)

1 tub

sesame oil blend

(ContainsSesame)

1 bag

mixed salad leaves

1 packet

crushed peanuts

(ContainsPeanutsMay be present Gluten, Milk, Tree Nuts, Sesame, Soy)

Not included in your delivery

olive oil

¼ tsp

salt

2 tsp

soy sauce

(ContainsGluten, Soy)

2 tsp

brown sugar

(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)

2 tsp

rice wine vinegar (or white wine vinegar)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2684 kJ
Energy (kJ)0 kJ
Fat29 g
of which saturates5.4 g
Carbohydrate47.6 g
of which sugars25.2 g
Dietary Fibre0 g
Protein41.7 g
Cholesterol0 mg
Sodium886 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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!

5

Add the pear, cherry tomatoes, sweet potato and mixed salad leaves to the ginger dressing. Toss well to coat. Roughly chop the coriander.

6

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.