With pre-chopped, pre-marinated ingredients, our new Fresh & Fast recipes are on the table in just 15 minutes. Perfect for busy weeknights - and busy people. Tonight, dish up a fresh Asian-style chicken and pineapple salad full of zing and crunch from tangy tamarind and crushed cashews.
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
1
tomato
1
cucumber
1 tin
Pineapple Slices
1 packet
chicken breast strips
1 packet
garlic paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
tamarind paste
(May be present Egg, Milk, Fish, Soy, Sulphites, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
Fish Sauce & Rice Vinegar Mix
(Contains fish; )
1 pinch
chilli flakes
1 packet
Crushed Roasted Cashews
(Contains cashews; )
1 packet
garlic aioli
(Contains Egg, Soy; )
1 packet
Crispy Shallots
1 bag
coriander
1 bag
salad leaves
1 sachet
Thai Seven Spice Blend
(Contains Milk; )
olive oil
• Roughly chop tomato and cucumber • Drain pineapple and roughly chop • In a bowl combine chicken, spice blend and a drizzle of olive oil.
• Heat frying pan with a drizzle of oil over medium-high heat. Cook chicken and pineapple tossing, until browned, 6-7 mins • Add garlic paste tossing, until fragrant, 1 min.
• In a large bowl, combine tamarind, fish sauce mix, a pinch of chilli flakes (if using), a drizzle of oil and a splash of water. Add salad mix, pineapple, tomato, cucumber and cashews. Season and toss • Divide salad between plates and top with chicken • Serve with aioli. Garnish with shallots and torn coriander.