Sichuan Chicken & Pumpkin Salad
with Crushed Peanuts
- Sesame
- Soy
Sichuan garlic paste has got to be our new favourite flavour. This salad is bursting with deliciousness, from the punchy Sichuan chicken to the sweet roast pumpkin. All tied together with a soy dressing and a crushed peanut garnish, this is not a salad that will leave you wanting! *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.*
Ingredients
1 packet
Mixed Salad Leaves
1
Peeled Pumpkin Pieces
1 packet
Crushed Peanuts
320 g
Chicken Breast
1
Cucumber
1 packet
Sichuan Garlic Paste
(Contains: Sesame, Soy; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Place peeled pumpkin pieces on a lined oven tray, drizzle with olive oil and a pinch of salt and pepper. • Toss to coat, spread out evenly, then bake until tender, 20-25 minutes.
• While the pumpkin is roasting, thinly slice cucumber into half-moons. • Cut chicken breast into 2cm chunks.
• In a small bowl combine the soy sauce, brown sugar, a small drizzle of olive oil and a generous drizzle of white wine vinegar.
• When the pumpkin has 10 minutes remaining, heat a large frying pan over high heat with a drizzle of olive oil. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Remove pan from the heat and stir through Sichuan garlic paste.
TIP: Chicken is cooked through when it is no longer pink inside.
• In a large bowl, combine mixed salad leaves, the roasted pumpkin and cucumber. • Pour over the soy dressing and toss to coat.
TIP: Let the pumpkin cool slightly before adding to the salad to keep the leaves crisp.
• Divide Asian roast pumpkin salad mix between bowls. Top with sticky Sichuan chicken. • Spoon over any remaining sauce from the pan. • Garnish with crushed peanuts to serve. Enjoy!
