Spicy Chicken and Peanut Salad
with Pickled Shallots and Chilies
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Chicken Breasts
113 g
Spring Mix
1 unit(s)
Mini Cucumber
1 unit(s)
Shallot
1 tbsp
Brown Sugar
(May contain traces of: 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 contain traces of: Mustard, Soy, Egg, Tree nuts, Sulphites, Sesame, Milk, Gluten)
2 tbsp
Seasoned Rice Vinegar
(May contain traces of: Mustard, Soy, Egg, Fish, Wheat, Tree nuts, Sesame, Milk)
2 tbsp
Curry Paste
(May contain traces of: 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.
