A Lean, Green, Nutty Chicken Satay Salad
Cooking show host and clean-food enthusiast Donal Skehan has a new collection of recipes out that highlight the most flavorful parts of the healthiest foods. Using quality ingredients and simple techniques, Skehan puts his spin on classic dishes and invents his own ways to keep a great diet with lots of variety. This nutty chicken satay salad is a perfect balance between delicious and nutritious.
As crunchy, creamy, nutty, chicken satay salad goes, this one has a lot to offer. Based on one of my favorite Asian street foods, chicken satay, it's got all the best bits — tender chicken in an aromatic peanut sauce, along with a simple crunchy salad. Mix and match the vegetables as you wish, but do choose ones that have a bite to them.
A Lean, Green, Nutty Chicken Satay Salad
Prep Time
20
minutes
Cook Time
15
minutes
Servings
4
Total time: 35 minutes
Ingredients
- 2 large, skinless chicken breasts (about 6 ounces)
- 1 tablespoon turmeric
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 2 garlic cloves
- Thumb-size piece fresh ginger
- 1 teaspoon sugar
- 1 teaspoon canola or vegetable oil
- 1 zucchini
- 1 cucumber
- 2 large carrots
- 5 scallions
- Handful salted peanuts
- 1 teaspoon sunflower oil
- 1 garlic clove
- Small thumb-size piece fresh ginger
- 1 small red chili pepper
- 3/4 cup light coconut milk
- juice of 1 lime
- 3 tablespoons crunchy peanut butter
- 1/2 tablespoon dark soy sauce
Directions
- Place the sliced chicken in a large bowl with the turmeric, coriander, cumin, garlic, ginger, and sugar and toss to coat. Marinate for 30 minutes, ideally overnight, if you have time.
- Heat the oil in a large frying pan over medium-high heat. Fry the chicken for 6-8 minutes, or until cooked all the way through.
- To make the peanut sauce, heat the oil in a small pan, add the garlic, ginger, and chili, and fry for 30-40 seconds, stirring continuously. Add the coconut milk, lime juice, peanut butter, and soy sauce. Bring to a boil, stirring to melt the peanut butter, then reduce the heat and simmer for 2-3 minutes.
- Use a vegetable peeler or spiralizer to make long strands of the zucchini, cucumber, and carrots. Place the raw veggie noodles in a large mixing bowl and add most of the scallions, saving a few to use as a garnish. Pour in the peanut sauce and toss all the ingredients together until combined. Serve with the chicken pieces and a sprinkle of chopped peanuts and the reserved scallion slices. Enjoy warm or cold.