Name: Spicy Chicken and Pineapple Salad with Candied Peanuts
Prep time: 25 min
Cook time: 40 min
Ingredients: 1/2 cup ZOOSH Tuk-tuk into Sth East Asian with a Hint of Kaffir Lime Dressing; 2 skinless chicken breast fillets; 1/2 cup sugar; 1/4 cup water; 1/2 cup roasted peanuts; Olive oil spray; 1 medium pineapple, peeled, cut in half lengthways, cored and thinly sliced; 1 large red capsicum, thinly sliced; 1/3 cup coriander leaves; 2 red chillies, seeded and finely chopped

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Pour 2 tablespoons of the dressing over chicken fillets, refrigerate and marinate for 2 hours. Reserve remaining dressing for salad
Combine the sugar and water in a heavy based small saucepan and bring to the boil, stirring only until sugar has dissolved. Continue boiling until golden amber in colour
Working quickly and carefully, add the peanuts to the toffee and then, spread, using 2 forks, in a single layer on a foil lined tray. Allow to cool
Remove the chicken from marinade (discard the marinade), spray with oil and char grill or panfry 6-8 minutes or until cooked through. Cover and rest for 10 minutes before slicing thinly
Arrange the pineapple, capsicum, chicken and coriander in a serving bowl. Add chilli to the remaining dressing and toss through the salad. Garnish with candied peanuts. Serve immediately

Tips & Hints:

Substitute prawns or pork fillet for chicken if desired.Thinly slice pineapple using a mandolin or 'V' slicer, for extra thin slices.

Pour 2 tablespoons of the dressing over chicken fillets, refrigerate and marinate for 2 hours. Reserve remaining dressing for salad
Combine the sugar and water in a heavy based small saucepan and bring to the boil, stirring only until sugar has dissolved. Continue boiling until golden amber in colour
Working quickly and carefully, add the peanuts to the toffee and then, spread, using 2 forks, in a single layer on a foil lined tray. Allow to cool
Remove the chicken from marinade (discard the marinade), spray with oil and char grill or panfry 6-8 minutes or until cooked through. Cover and rest for 10 minutes before slicing thinly
Arrange the pineapple, capsicum, chicken and coriander in a serving bowl. Add chilli to the remaining dressing and toss through the salad. Garnish with candied peanuts. Serve immediately

Tips & Hints:

Substitute prawns or pork fillet for chicken if desired.Thinly slice pineapple using a mandolin or 'V' slicer, for extra thin slices.

Pour 2 tablespoons of the dressing over chicken fillets, refrigerate and marinate for 2 hours. Reserve remaining dressing for salad
Combine the sugar and water in a heavy based small saucepan and bring to the boil, stirring only until sugar has dissolved. Continue boiling until golden amber in colour
Working quickly and carefully, add the peanuts to the toffee and then, spread, using 2 forks, in a single layer on a foil lined tray. Allow to cool
Remove the chicken from marinade (discard the marinade), spray with oil and char grill or panfry 6-8 minutes or until cooked through. Cover and rest for 10 minutes before slicing thinly
Arrange the pineapple, capsicum, chicken and coriander in a serving bowl. Add chilli to the remaining dressing and toss through the salad. Garnish with candied peanuts. Serve immediately