INDONESIAN STYLE CHICKEN SALAD

SERVES: 4

2 tsp soy sauce

1 garlic clove, crushed 1/2 tsp brown sugar 650g chicken tenderloins, halved lengthways

1 tbsp 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 Lime wedges, to serve DRESSING

● 90g (1/3 cup) peanut butter

● 60-80ml lime juice

● 80-100ml coconut milk

● 2-3 tsp soy sauce

● 1 tsp sesame oil

● 1/2 tsp brown sugar

● 1/2 tsp ginger, finely grated

METHOD

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.

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.

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.

4. Finely chop one 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 veg mix to a serving plate.

5. Top with the chicken. Sprinkle with the peanuts and thinly sliced chilli. Drizzle with kecap manis, if using, Serve with the lime wedges.