This post is in collaboration with 




 

 

This 'chicken and persimmon salad with a spicy peanut dressing' is such a great combo for a salad and makes for such an easy weeknight dinner. The persimmons and chickens go so well together, all the fresh herbs bring so much flavour (don't skip those!),

and the spicy peanut dressing brings everything together. I have also made this with crispy roast pork I brought from my local Asian Supermarket deli, and it was amazing! 

Serves 2 
1/4 rotisserie chicken
1x persimmon, sliced into thin pieces 
1/4 of a small purple cabbage, shredded 
Sugar snap peas (optional - can also use steamed broccoli) 
Bean sprouts 

Fresh herb leaves - I used Thai basil, coriander and mint 
A handful of roasted cashews 
2 Tablespoons crispy fried shallots (from Asian supermarkets) 
Fresh lime to serve 

For the dressing 
1/4 cup peanut butter (I used smooth)
1-2 tablespoons fresh lime juice 
1 teaspoon rice wine vinegar 
1 teaspoon soy 
A little sesame oil 
Sriracha to taste 
Water to thin 

 

For the salad, start by making the dressing - you can do this by shaking it in a jar, but I find it easier to whisk it in a small bowl. Combine all of the ingredients and mix well and adjust if needed to suit your taste - either by adding more lime, sriracha or soy. I added water (you can also use coconut milk) to thin to get the dressing to the desired thickness. Set aside

Next, shred or slice the chicken and add to a bowl with the persimmons, shredded cabbage, sugar snap peas and a large handful of bean sprouts. Add some of the dressing and mix well to coat, then add the fresh herbs, cashews and shallots and gently toss again. To serve I garnished with a few extra dollops of dressing, some extra crispy shallots and a wedge of lime on the side.