Chicken and Spiralized Butternut Squash Salad with Sesame Dressing
Celebrate Thai New Year with a new recipe every day! Thai New Year (13th - 15th April) is the perfect excuse to try your hand at cooking up a Thai feast - and with some great recipes from Thai Taste, it couldn't be simpler.
Serves: 2
Ingredients
- 2 tablespoons Thai Taste Red Curry Paste
- 1 tablespoon sunflower oil
- ½ teaspoon sea salt
- Squeeze of lime juice
- 200g free range skinless chicken breast
- 2 teaspoons sunflower oil
- 1 teaspoon sesame oil
- ½ teaspoon Thai Taste Fish Sauce
- 3 teaspoons fresh lime juice
- ½ teaspoon Thai Taste Palm Sugar
- ½ teaspoon finely chopped fresh red chilli
- ½ teaspoon Thai basil leaves shredded
- 1 small butternut squash - peeled and spiralized on a fine setting
- Small handful toasted pine nuts
- 1 medium red chilli - de-seeded and sliced
- 4 small tomatoes - quartered
- A few fresh coriander leaves
Method
- In a medium sized bowl mix together the curry paste, tablespoon of sunflower oil, sea salt and squeeze of lime juice.
- Add the chicken breasts and coat well. Cover and leave to marinade for at least 30 minutes in the fridge.
- In a small bowl mix the 2 tablespoons of sunflower oil, sesame oil, fish sauce, lime juice, palm sugar, finely chopped red chilli and basil leaves.
- Mix until the sugar has dissolved and set aside.
- On a barbecue or under a medium grill cook your chicken breast turning regularly until it is cooked through but still moist and tender. Place on a plate, cover and set to one side.
- In a salad bowl place your spiralized butternut squash and dress well with most of the sesame salad dressing. Arrange this on your serving plate and sprinkle liberally with the pine nuts and sliced chilli.
- Arrange the tomatoes around the plate. Take your warm chicken and slice it into even slices on the diagonal.
- Arrange these slices on the butternut squash and sprinkle with the coriander leaves. Dress the entire plate in the remainder of the sesame dressing and serve immediately.
- 2 tablespoons Thai Taste Red Curry Paste
- 1 tablespoon sunflower oil
- ½ teaspoon sea salt
- Squeeze of lime juice
- 200g free range skinless chicken breast
- 2 teaspoons sunflower oil
- 1 teaspoon sesame oil
- ½ teaspoon Thai Taste Fish Sauce
- 3 teaspoons fresh lime juice
- ½ teaspoon Thai Taste Palm Sugar
- ½ teaspoon finely chopped fresh red chilli
- ½ teaspoon Thai basil leaves shredded
- 1 small butternut squash - peeled and spiralized on a fine setting
- Small handful toasted pine nuts
- 1 medium red chilli - de-seeded and sliced
- 4 small tomatoes - quartered
- A few fresh coriander leaves
Method
- In a medium sized bowl mix together the curry paste, tablespoon of sunflower oil, sea salt and squeeze of lime juice.
- Add the chicken breasts and coat well. Cover and leave to marinade for at least 30 minutes in the fridge.
- In a small bowl mix the 2 tablespoons of sunflower oil, sesame oil, fish sauce, lime juice, palm sugar, finely chopped red chilli and basil leaves.
- Mix until the sugar has dissolved and set aside.
- On a barbecue or under a medium grill cook your chicken breast turning regularly until it is cooked through but still moist and tender. Place on a plate, cover and set to one side.
- In a salad bowl place your spiralized butternut squash and dress well with most of the sesame salad dressing. Arrange this on your serving plate and sprinkle liberally with the pine nuts and sliced chilli.
- Arrange the tomatoes around the plate. Take your warm chicken and slice it into even slices on the diagonal.
- Arrange these slices on the butternut squash and sprinkle with the coriander leaves. Dress the entire plate in the remainder of the sesame dressing and serve immediately.