that's life (Australia)
ASIAN CHICKEN AND PINEAPPLE SALAD WITH SATAY DRESSING
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.