that's life (Australia)

ASIAN CHICKEN AND PINEAPPLE SALAD WITH SATAY DRESSING

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SERVES 4

PREP: 20 MINS

1 barbecued chicken

1 large Lebanese cucumber 1 large carrot, grated

½ small pineapple, peeled,

cored, cut into 2cm pieces ½ cup fresh mint leaves

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 chicken. Discard. Shred meat and place in a large bowl.

3 Cut trimmed cucumber in half lengthways. Thinly slice diagonally. Add to 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 lime halves, if desired.

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