The creamy dressing offsets the crunchy salad for a wonderful meal that is ready with minimal effort.
Ingredients
- 2 teaspoons soy sauce
- 1 garlic clove, crushed
- 1/2 teaspoon brown sugar
- 650g chicken tenderloins, halved lengthways
- 1 tablespoon coconut oil
- 2 long fresh red chillies, deseeded
- 2 carrots, peeled, halved, sliced diagonally
- 1 large Lebanese cucumber, halved lengthways, deseeded, sliced diagonally
- 5 green shallots, thinly sliced diagonally
- 1/2 small pineapple, peeled, cut into batons
- 150g bean sprouts, trimmed
- 1⁄3 cup fresh coriander leaves
- 1⁄3 cup fresh mint leaves
- 80g (1/2 cup) unsalted peanuts, roasted, toasted
- Kecap manis, to serve (optional)
- Lime wedges, to serve
Dressing
- 90g (1/3 cup) peanut butter
- 60-80ml lime juice
- 80-100ml coconut milk
- 2-3 teaspoons soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon brown sugar
- 1/2 teaspoon fresh ginger, finely grated
Method
- Step 1Combine soy sauce, garlic and brown sugar in a glass or ceramic bowl. Add the chicken and turn to coat. Set aside to marinate.
- Step 2Meanwhile, to make the dressing, place all the ingredients in a small bowl and use a fork to combine. Taste and adjust consistency and seasoning, adding extra lime juice, coconut milk and soy sauce, if desired.
- Step 3Heat the oil in a non-stick frying pan over medium heat. Cook the chicken, turning, for 3-4 minutes or until just cooked through. Transfer to a plate and set aside to rest.
- Step 4Finely chop 1 chilli. Thinly slice the remaining chilli lengthways. Combine the carrot, cucumber, shallot, pineapple, sprouts, coriander, mint, finely chopped chilli and half the peanuts in a large bowl. Add the dressing and toss gently to combine. Transfer the vegetable mixture to a serving plate.
- Step 5Top with the chicken. Sprinkle with the peanuts and thinly sliced chilli. Drizzle with kecap manis, if using, Serve with the lime wedges.
- Author: Jo-Anne Woodman
- Image credit: Jeremy Simons & Al Richardson
- Publication: Taste Magazine
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