Spicy Chicken and Peanut Salad
with Pickled Shallots and Chilies- Arachides
- Moutarde
- Soya
- Oeuf
- Poisson
- Blé
- Noix
- Arachides
- Sulfites
- Crustacés
- Sésame
- Lait
- Peut contenir des traces d’allergènes
- 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.
Ingrédients
2 pièce(s)
Poitrines de poulet
113 g
Mélange printanier
1 pièce(s)
Mini concombres
1 pièce(s)
Échalote
1 cs
Cassonade
(Peut contenir : Moutarde, Soya, Oeuf, Poisson, Blé, Noix, Arachides, Sulfites, Crustacés, Sésame, Lait)
2 pièce(s)
Beurre d'arachides
(Contient: Arachides)
28 g
Arachides, hachées
(Contient: Arachides Peut contenir : Moutarde, Soya, Oeuf, Noix, Sulfites, Sésame, Lait, Gluten)
2 cs
Vinaigre de riz assaisonné
(Peut contenir : Moutarde, Soya, Oeuf, Poisson, Blé, Noix, Sésame, Lait)
2 cs
Pâte de cari
(Peut contenir : Moutarde, Soya, Oeuf, Poisson, Blé, Noix, Sulfites, Crustacés, Sésame, Lait, Gluten)
1 pièce(s)
Piment
Pas inclus dans votre livraison
1 cs
Huile*
0.13 cc
Sel*
0.13 cc
Poivre*
Ustensiles
Instructions
- 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.
