Think salad is boring? Think again. Deliciousness has a name and it’s called satay chicken chopped salad. Yep, with just a few Asian-ingredient twists, you’ve got yourself a luscious bowl of virtuousness that’s crispy, fresh and tastes utterly incredible.
WATCH THIS RECIPE
Satay Chicken Chopped Salad
PREP TIME
10 minutes
COOK TIME
10 minutes
SERVES
2
Ingredients
1 cup roughly chopped red cabbage
2 small cos lettuces, roughly chopped
¼ red onion, roughly diced
50g (1.5 oz) sugar snap peas, roughly chopped
½ Lebanese cucumber, deseeded, diced
1 radish, roughly chopped, plus extra slices to serve
½ long red chilli, finely sliced, plus extra to serve (optional)
finely sliced spring onion, to serve
fresh coriander (cilantro), to serve (optional)
Satay chicken
4 chicken thigh fillets, cut into thirds
1 tsp ground turmeric
½ tsp white pepper
1 tbsp fish sauce
1 tbsp vegetable oil
Satay dressing
2 tbsp smooth peanut butter
¼ cup (2 fl oz) coconut milk
3 tbsp lime juice
1 tbsp fish sauce
1 garlic clove, roughly chopped
1 red chilli, roughly chopped
1 tbsp finely shaved palm sugar*
Steps
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Combine the satay chicken ingredients in a large bowl. Mix until well combined.
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Heat a large frying pan over medium-high heat. Cook the chicken for 3-4 minutes each side or until golden and cooked through. Remove from heat and set aside to cool slightly. Once the chicken is cool, cut it into a rough dice.
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For the satay dressing, place all of the ingredients in the bowl of a small food processor or immersion blender and blitz until very smooth. Place into a separate bowl or pouring jug and set aside.
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To make the chopped salad, pile up the cabbage, lettuce, onion, sugar snap peas, cucumber, radish, ½ long red chilli and chicken on your chopping board. Using a large sharp knife, chop the ingredients into roughly uniform pieces, mixing the ingredients as you chop. Pour over a quarter of the dressing and ‘chop’ it through the mixture.
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Pile the salad into serving bowls. Top with extra radish slices, spring onion, coriander and slices of chilli, if using. Serve with extra dressing on the side.
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Notes:
– If you don’t have palm sugar, feel free to use white sugar instead.
Delish Salad
I’ve just made this and all the family loved it! I’ll be making it again. Easy and quick to make, especially, since I used a bag of coleslaw.