Chicken Satay Salad

No. 1 Magazine - - SCOTLAND’S NO.1 FOR LIFE & STYLE -

SERVES 4

IN­GRE­DI­ENTS:

• 4 chicken breasts, skin re­moved

• 3 ta­ble­spoons Thai peanut sauce

• 1 ta­ble­spoon co­conut oil

• 2 ta­ble­spoons lime juice, freshly squeezed

• 2 ta­ble­spoons wa­ter

• Half an ice­berg let­tuce, shred­ded

• 1 cu­cum­ber, cut into sticks

• 1 large car­rot, halved and thinly sliced

• 1 red pep­per, thinly sliced

• 25g fresh co­rian­der, roughly chopped

• Sea salt and freshly ground black pep­per

• Ex­tra co­rian­der leaves, to serve

METHOD:

Slice the chicken breasts into 2cm cubes, place in a bowl and coat with 2 ta­ble­spoons of the Thai peanut sauce, the co­conut oil and salt and pep­per. Pop the chicken un­der the grill on a medium heat for around 12-15 min­utes, turn­ing oc­ca­sion­ally. In a large bowl, whisk the rest of the peanut sauce, plus the lime juice and wa­ter. Add in the let­tuce, cu­cum­ber sticks, car­rots, pep­per and co­rian­der. Sea­son with salt and pep­per and mix well. Sep­a­rate out into two bowls, top with chicken and add more co­rian­der to serve.

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