Satay Chicken Salad

Satay Chicken Salad

Serves: 4

Ingredients

For the salad

• 40g cup kale

• 200 cups sliced cabbage

• 1 bell pepper, sliced

• 2 large carrots, sliced into matchsticks

• 1 mango, thinly sliced

• 2 handfuls coriander, roughly sliced

• handful of mint leaves, torn into pieces

• 1 small red onion, sliced

• 1 lemon grass, minced

For the Dressing*

• 45g peanuts, roasted

• 85g peanut butter

• juice of one lime

• 2tbsp rice wine vinegar

• 1 flat tbsp honey

• 1 1/2 tbsp soy sauce

• 2tsp sesame oil

• 1/2 inch ginger, peeled and cut into matchsticks

• 2 cloves garlic, minced

• 1 small chilli, minced (optional )

• 1tbsp water or coconut milk, to thin

• Sriracha, to serve

For the Satay Chicken

• small piece of ginger, grated

• 1 clove garlic, minced

• 1 tbsp lime juice

• 1 tsp lime zest

• 1 1/2 tsp soy sauce

• 5g honey

• 1 1/2 tsp curry powder

• 20g peanut butter ( or more, to taste )

• 80ml coconut milk

• 500g chicken breasts, cut into chunks

Method

- Combine all the ingredients for the chicken in a medium-sized bowl. Add the chicken chunks and coat them in the marinade. Set it in the fridge while we prepare the rest of the salad.

- Preheat the grill to medium heat ( setting 2 for me ). Prepare the veg.

- Whisk all the ingredients for the dressing together in a small bowl. Set aside.

- Add all the salad ingredients to a large bowl and toss everything together.

- Line a tray with tin foil. Remove the chicken from he bowl and spread it evenly on top with most of the marinade sauce. Pop it under the grill for 5 minutes on each side ( check the biggest chunk to see if it's cooked through and ready.

- Divide the salad between 4 bowls. Add the chicken chunks on top with a drizzle of the dressing and peanuts to finish!

* For a quicker option, you can ditch the dressing and pour the marinade over the chicken then once the chicken is cooked, simply pour the sauce from the tray over the salad.