Chicken Satay Salad

Name: Chicken Satay Salad with Peanuts and Carrot
Total time: 25 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Chicken breast; 4 Grams of Curry powder; 1 Tsp of Salt; 1 Tbsp of Vegetable oil; 20 ML of Water; 200 ML of Coconut milk; 20 ML of Soy sauce; 30 Grams of Peanut butter; 40 ML of Sweet chilli sauce; 1 Piece of Lime; 300 Grams of Romaine lettuce; 1 Piece of Carrot; 1 Piece of Cucumber; 1 Piece of Large red chilli; 40 Grams of Spring onion; 40 Grams of Salted peanuts; 15 Grams of Fresh coriander

with Peanuts and Carrot

Satay sauce is popular in South East Asia. It is known for its rich, sweet peanut flavour and silky smooth texture.

256 Reviews

Cals 735 · Prot 62 · Carbs 40 · Fat 38

Low Carb

25 min

Chicken Satay Salad with Peanuts and Carrot

Satay sauce is popular in South East Asia. It is known for its rich, sweet peanut flavour and silky smooth texture.

256 Reviews

Cals 735 · Prot 62 · Carbs 40 · Fat 38

Low Carb

Ingredients

Number of People:

Satay Dressing

Chicken breast

400 Grams

Curry powder

4 Grams

Salt

0.5 Tsp

Vegetable oil

1 Tbsp

Water

20 ML

Coconut milk

200 ML

Soy sauce 9*10*11*

20 ML

Peanut butter 1*9*

30 Grams

Sweet chilli sauce

40 ML

Lime

1 Piece

Salad

Romaine lettuce

300 Grams

Carrot

1 Piece

Cucumber

1 Piece

Large red chilli

1 Piece

Spring onion

40 Grams

Salted peanuts 1*

40 Grams

Fresh coriander

15 Grams

Allergens

*9 Soya, *10 Wheat, *11 Gluten, *1 Peanuts

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3073 / 735
Fats (g)	37.9
of which saturated (g)	13.6
Carbohydrates (g)	40
of which sugars (g)	18.7
Fibers (g)	12.8
Proteins (g)	62.2
Salt (g)	6.5

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep chicken

Slice the chicken into goujons. Add the chicken goujons to a bowl along with the curry powder and a generous pinch of salt. Mix until the chicken is coated in the curry powder.

2 Fry chicken

Heat a pan over a medium-high heat with a drizzle of vegetable oil. Once hot, fry the chicken for 4-6 min until browned and cooked through. Transfer the cooked chicken to a plate and reserve the pan (no need to wash it).

3 Make dressing

Return the pan to a medium heat with a splash of water. Using a spatula, loosen any sticky bits from the bottom of the pan. Add the coconut milk, soy sauce, peanut butter and sweet chilli sauce and simmer for 2-4 min, stirring until smooth and thickened. Remove the pan from the heat and squeeze all of the lime juice into the pan. Set aside to cool.

4 Prep salad

Meanwhile, roughly chop the lettuce. Peel the carrot, then continue peeling until you are left with a pile of carrot ribbons. Stack the ribbons on top of one another, then slice them into thin sticks. Slice the cucumber into discs, then slice each individual cucumber disc into matchsticks. Finely slice the chilli and spring onion.

5 Toss salad

Place the lettuce, carrot, cucumber, chilli (spicy!), spring onion and peanuts in a bowl with 1/1.5/2 Tbsp of the dressing. Toss. Divide the salad among plates and top with a drizzle of the remaining dressing and the chicken goujons. Garnish with the freshly picked coriander leaves.

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