ASIAN CHICKEN & PINEAPPLE SALAD WITH SATAY DRESSING

SERVES 4 PREP: 20 MINS

• 1 barbecued chicken

(1.25kg)

• 1 large Lebanese

cucumber, trimmed

• 1 large carrot, peeled,

coarsely grated

• ½ small pineapple (470g), peeled, cored, cut into 2cm pieces

• ½ cup fresh mint leaves,

plus extra, to garnish

• ½ cup fresh coriander

leaves

• ⅓ cup chopped roasted

peanuts

SATAY DRESSING

•⅓ cup coconut milk • ¼ cup crunchy peanut

butter

• ¼ cup lime juice

• 1 tblsp kecap manis • 2 tsps fish sauce • 1 tsp sesame oil

1 To make dressing, place all ingredients in a jug. Whisk well until smooth.

2 Remove skin, bones and seasoning from barbecued chicken. Discard. Shred the meat and place in a large bowl. 3 Cut cucumber in half lengthways. Thinly slice diagonally. Add to the chicken with carrot, pineapple, mint, coriander and peanuts. Toss to combine. Place on a serving plate.

4 Just before serving, drizzle with dressing. Serve with mint sprigs and lime halves, if desired.