Peanut Chicken Salad Wraps
Say goodbye to sad desk salads with these vibrant Asian-inspired lettuce wraps combining satay style marinated chicken with the fresh taste of mango, radish, chili and mint.
Ingredients:
For the marinated chicken
- 500g diced chicken thighs or breasts
- 2 tsp soya sause
- 1 tbsp smooth or crunchy Hi-PRO
- 1 tsp chilli powder
- 1 tbsp honey
- juice of 1/2 lime
- 2 garlic cloves, minced
- 1 tsp sesame oil
For the peanut salad dressing
- 1 tbsp smooth or crunchy Hi-PRO
- Juice of 1/2 lime
- 1 tbsp fish sauce
- 1 tbsp sesame oil
- 1 tbsp honey
For the salad
- 10 radishes
- 4 spring onions
- 1 mango
- handful of salted peanuts
- small bunch of fresh mint leaves
- 1 large lettuce
Method:
- Combine all of the marinade ingredients with the diced chicken. Cover and leave in the fridge for at least 2 hours but ideally overnight
- Pre-heat oven to 180 degrees. Transfer the chicken to a roasting tray and bake for 15 – 20 minutes until cooked. Once cooked set aside until the meat is just warm.
- To make the salad dressing whisk all the dressing ingredients until smooth.
- Prepare the salad by finely slicing the radishes and spring onions, dicing the mango into cubes, crushing the peanuts, and tearing the mint leaves.
- Add the warm chicken and the dressing to the salad. Gently toss until until everything is covered.
- Fill the leaves with the chicken salad mixture. Enjoy.
