Chicken Satay Salad
with Peanuts and Carrot
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.
Tips for fussy eaters
Can't handle the heat? Go easy on the chilli!
Pro tip
Make the dressing in advance and marinate the chicken in half of it overnight. Grill the chicken on a high heat for an authentic char.
Satay sauce is popular in South East Asia. It is known for its rich, sweet peanut flavour and silky smooth texture.
Cooking Time: 25 min
Cals 807 · Prot 57 · Carbs 37 · Fat 48
Dairy-Free
Ingredients
Satay Dressing
Salad
Satay sauce is popular in South East Asia. It is known for its rich, sweet peanut flavour and silky smooth texture.
Cooking Time: 25 min
Cals 807 · Prot 57 · Carbs 37 · Fat 48
Dairy-Free
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.
Tips for fussy eaters
Can't handle the heat? Go easy on the chilli!
Pro tip
Make the dressing in advance and marinate the chicken in half of it overnight. Grill the chicken on a high heat for an authentic char.
Ingredients
Satay Dressing
Salad
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