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Asian-Style Chicken & Pineapple Salad with Cashews

Asian-Style Chicken & Pineapple Salad with Cashews

Pre-Prepped | Three Steps | Ready in 15

Fresh & Fast
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With pre-chopped, pre-marinated ingredients, our new Fresh & Fast recipes are on the table in just 15 minutes. Perfect for busy weeknights - and busy people. Tonight, dish up a fresh Asian-style chicken and pineapple salad full of zing and crunch from tangy tamarind and crushed cashews.

This recipe is under 650kcal per serving.

Tags:Under 650kcal
Allergens:FishGlutenTree NutsEggsMilk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time15 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

tomato

1

cucumber

1 tin

pineapple slices

1 packet

chicken breast strips

1 packet

garlic paste

(May be presentEgg, Milk, Gluten, Soy, Fish, Sesame, Tree Nuts)

1 packet

tamarind paste

(May be presentEgg, Milk, Soy, Fish, Tree Nuts, Sulphites)

1 packet

Fish Sauce & Rice Vinegar Mix

(ContainsFish, Gluten)

1 pinch

chilli flakes

1 packet

crushed roasted cashews

(ContainsTree Nuts)

1 packet

garlic aioli

(ContainsEggs)

1 packet

crispy shallots

1 bag

coriander

1 bag

mixed salad leaves

1 sachet

Thai seven spice blend

(ContainsMilk)

Not included in your delivery

olive oil

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2452 kJ
Fat30.8 g
of which saturates6.9 g
Carbohydrate41.3 g
of which sugars21.6 g
Protein36.2 g
Sodium1928 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructions
Instructionsarrow up iconarrow up icon
1

• Roughly chop tomato and cucumber • Drain pineapple and roughly chop • In a bowl combine chicken, spice blend and a drizzle of olive oil.

2

• Heat frying pan with a drizzle of oil over medium-high heat. Cook chicken and pineapple tossing, until browned, 6-7 mins • Add garlic paste tossing, until fragrant, 1 min.

3

• In a large bowl, combine tamarind, fish sauce mix, a pinch of chilli flakes (if using), a drizzle of oil and a splash of water. Add salad mix, pineapple, tomato, cucumber and cashews. Season and toss • Divide salad between plates and top with chicken • Serve with aioli. Garnish with shallots and torn coriander.