Spicy Chicken and Peanut Salad
with Pickled Shallots and Chilies- Peanuts
- Mustard
- Soy
- Egg
- Fish
- Wheat
- Tree nuts
- Peanuts
- Sulphites
- Crustaceans
- Sesame
- Milk
- May contain traces of allergens
- Gluten
Spiced curry chicken tenders and toasted peanuts are the perfect savoury topping for this easy salad. Spicy pickled shallots make the perfect base for the sweet-and-savoury peanut dressing.
Ingredients
2 unit(s)
Chicken Breasts
113 g
Spring Mix
1 unit(s)
Mini Cucumber
1 unit(s)
Shallot
1 tbsp
Brown Sugar
(May be present: Mustard, Soy, Egg, Fish, Wheat, Tree nuts, Peanuts, Sulphites, Crustaceans, Sesame, Milk)
2 unit(s)
Peanut Butter
(Contains: Peanuts)
28 g
Peanuts, chopped
(Contains: Peanuts May be present: Mustard, Soy, Egg, Tree nuts, Sulphites, Sesame, Milk, Gluten)
2 tbsp
Seasoned Rice Vinegar
(May be present: Mustard, Soy, Egg, Fish, Wheat, Tree nuts, Sesame, Milk)
2 tbsp
Curry Paste
(May be present: Mustard, Soy, Egg, Fish, Wheat, Tree nuts, Sulphites, Crustaceans, Sesame, Milk, Gluten)
1 unit(s)
Chili Pepper
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Thinly slice cucumber.
- Peel, then cut shallot into 1/8-inch slices.
- Thinly slice chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chillies!)
- Heat a large non-stick pan over medium. When hot, add peanuts to the dry pan. Toast for 2-3 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
- Transfer to a plate.
- To a small pot, add shallots, 1 tsp (2 tsp) of the chili pepper, vinegar, 2 tbsp (1/4 cup) water and brown sugar. (TIP: Adjust the amount of chili according to your spice preference!) Season with salt. [tester, please check spice level - guessing here.]
- Bring to a simmer over medium-high. Once simmering, cook for 1-2 min, stirring often, until sugar dissolves. Remove from heat.
- Transfer shallots, including pickling liquid, to a medium bowl. Place in the fridge to cool.
- Meanwhile, pat chicken dry with paper towels.
- To a foil-lined baking sheet, add chicken, curry paste and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to coat.
- Broil in the middle of the oven for 10-12 min, flipping once, until cooked through.**
- Remove from oven.
- Using a strainer set over small bowl, drain shallots and chilies.
- To the bowl, add peanut butter and 1/2 tbsp (1 tbsp) oil. Whisk until smooth. [tester is extra water necessary?]
- To a large bowl, add half the peanut dressing, spring mix and cucumbers. Season with salt and pepper, then toss to coat.
- Divide salad and chicken between plates.
- Drizzle with remaining dressing.
- Sprinkle with pickled shallots and peanuts.
