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 1
Combine soy sauce, garlic and brown sugar in a glass or ceramic bowl. Add the chicken and turn to coat. Set aside to marinate.
Step 2
Meanwhile, 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 3
Heat 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 4
Finely 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 5
Top with the chicken. Sprinkle with the peanuts and thinly sliced chilli. Drizzle with kecap manis, if using, Serve with the lime wedges.
