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.
1,178 Reviews
Cals 747 · Prot 62 · Carbs 42 · Fat 37
Low Carb
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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.
1,178 Reviews
Cals 747 · Prot 62 · Carbs 42 · Fat 37
Low Carb
Try Hello Chef Now
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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*
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, *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) 3124 / 747
Fats (g) 37.4
of which saturated (g) 13.7
Carbohydrates (g) 42
of which sugars (g) 18.7
Fibers (g) 13
Proteins (g) 62.1
Salt (g) 3
*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

Prep chicken

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.
Fry chicken

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).
Make dressing

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.
Prep salad

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.
Toss salad

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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