Thai-Style Sweet Chilli Chicken & Pear Salad
with Ginger Dressing & Crushed Peanuts
- Eggs
- Soy
- Peanuts
- Macadamia
- Pine nut
- Brazil nut
- Walnut
- Almond
- Pecan
- Gluten
- Sesame
- Cashew
- Soy
- Wheat
- Milk
- Hazelnut
- Pistachio
- May contain traces of allergens
This dish is mad genius, with flavour explosions going off in every bite. The chicken tossed in a zesty sweet chilli marinade and served on top of a fragrant and creamy salad with notes of both ginger and garlic. We say that sounds (and tastes) like success!
Ingredients
1 packet
Sweet Chilli Sauce
320 g
Chicken Breast Strips
1
Cucumber
1
Pear
1
Lime
1 packet
Ginger Paste
1 packet
Garlic Aioli
(Contains: Eggs, Soy; )
1
Trio Lettuce
1 sachet
Coriander
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Macadamia, Pine nut, Brazil nut, Walnut, Almond, Pecan, Gluten, Sesame, Cashew, Soy, Wheat, Milk, Hazelnut, Pistachio)
1
Radish
Nutrition Values
Utensils
Cooking Steps
• Thinly slice cucumber into rounds. Thinly slice pear into wedges. • Zest lime to get a pinch, then slice into wedges. • Finely grate (or crush) garlic. In a medium heatproof bowl, add ginger paste and garlic.
• In a large frying pan, heat the sesame oil over high heat until smoking, 30 seconds. • Carefully pour hot sesame oil over the garlic-ginger mixture. • Add the soy sauce, a pinch of brown sugar and a generous squeeze of lime juice. Mix well and set aside. TIP: The hot oil will bubble up and 'cook' the ginger and garlic.
• In a medium bowl, combine sweet chilli sauce, the lime zest and a drizzle of olive oil. Add chicken strips and toss to coat. • Return frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook chicken strips in batches, until browned and cooked through, 3-4 minutes. Transfer to a plate and set aside. TIP: Cooking the meat in batches over a high heat helps it stay tender.
• In a large bowl, combine deluxe salad mix, cucumber and pear. Add garlic-ginger dressing and garlic aioli and toss to coat. Season to taste. • Divide pear slaw between bowls. Top with chicken strips. • Garnish with crushed peanuts and tear over coriander. Serve with any remaining lime wedges. Enjoy!
