Skip to content

Crispy Chilli Chicken Salad

Recipe

A banging Spanish butter bean stew topped with a gremolata dressing and a dollop of aioli. Perfect weeknight food.

Serves: 4 | Prep time: 15 mins | Cooking time: 20 mins

British | MOB | Main

This is the perfect combination of textures and flavours and one all the family will love!

Ingredients

  • 4x Cloves of Garlic
  • 15g Fresh Ginger
  • ½ tsp Chilli Flakes
  • 3 tbsp Balsamic Vinegar
  • 2 tbsp Soy Sauce
  • 200g Green Beans
  • 200g Celery
  • 1x Cucumber
  • 30g Roasted Salted Peanuts
  • Handful of Fresh Coriander
  • 6x Chicken Thigh Fillets

From The Cupboard

  • 2 tsp Sugar

Method

  1. Mince the garlic and ginger and place in a small saucepan with the chilli flakes.
  2. Add the vegetable oil and heat over medium heat. Cook until toasted and fragrant.
  3. Remove the saucepan from the heat and whisk in the balsamic vinegar, soy sauce, and sugar. Leave to cool.
  4. Trim the green beans. Boil in salted water until tender-crisp, around 3 mins, then drain.
  5. Meanwhile, thinly slice the celery on a diagonal, peel the cucumber into ribbons, crush the peanuts, and roughly chop the coriander.
  6. Season the chicken thigh fillets with salt and pepper on both sides. Place in a cold non-stick frying pan.
  7. Heat the frying pan over medium heat and cook the chicken undisturbed for 6 mins, or until deep golden brown. Flip and cook for a further 4 mins, or until cooked through, then transfer to a chopping board to rest.
  8. Place the green beans, celery, and cucumber in a mixing bowl. Add half of the dressing and toss to coat. Transfer to a platter.
  9. Chop the chicken and place on top of the salad with the crushed peanuts and chopped coriander. Top with the remaining dressing then tuck in and enjoy!