Grilled sweet chilli chicken with apple, cucumber and peanut salad

Grilled sweet chilli chicken with apple, cucumber and peanut salad

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  • 4
  • Easy
  • Dairy free Health conscious
  • 10 minutes
  • 25 minutes
  • Woolworths Fairview Shiraz 2017


  • 500 g Woolworths sliced sweet potato
  • 4 T olive oil
  • sea salt and freshly ground black pepper, to taste
  • 4 free-range bone-in, skin-on chicken breasts
  • ½ cup sweet chilli sauce
  • 1 medium cucumber, peeled and sliced
  • 3 carrots, sliced julienne or shaved into ribbons
  • 2 Granny Smith apples, halved and thinly sliced
  • 10 g fresh coriander, for serving
  • 100 g roasted and salted peanuts, for serving
  • For the dressing, mix:
  • 3 T soya sauce
  • ½ T red chilli, chopped
  • ½ T ginger, chopped
  • 1⁄3 T garlic, chopped
  • 1 t sesame oil
  • 1 t sugar

Cooking Instructions

1. Preheat the oven to 200°C. Toss the sweet potato in 2 T olive oil, season and roast for 25 minutes, or until golden and cooked through.

2. Rub the chicken breasts with the remaining olive oil and season, then sear in a hot griddle pan for 5 minutes on each side. Place in a baking tray and pour over the sweet chilli sauce. Roast for 10–15 minutes until cooked through and caramelised.

3. Place the cucumber, carrots, apple and coriander into a bowl and pour over the dressing. Scatter with the peanuts. Serve the chicken and sweet potato with the salad on the side.

Find more chicken recipes here.

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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