Satay chicken salad
30/11/2009
RELATED RECIPES
December seems to be a time when the pace of life speeds up. At times like this it is good to have some favourite recipes that are quick to prepare and can be reheated to serve those who get home later. It's not all about main meals either - a couple of standby desserts may be just what everyone needs!
Ingredients
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| 3 | Chicken breasts |
| ¾ cup | Coconut cream |
| ½ cup | Peanut butter |
| 2 tbsp | Soy sauce |
| 1 tsp | Ground cumin |
| 2 tsp | Lemon juice |
| ½ | Broccoli |
| 125 g | Cabbage |
| 1 cup | Bean sprouts |
| 1 | Carrot |
| ½ | Telegraph cucumber |
| 2 cups | Crispy noodles |
Directions
- Place the chicken breasts ( skinless and boneless) in a saucepan, cover with water, bring to the boil and then gently simmer until chicken is cooked through. Remove from the heat and allow to cool, then chop into bite-sized pieces.
- Meanwhile, in a small saucepan, mix together coconut cream, crunchy peanut butter, soy sauce, cumin and lemon juice. Heat, stirring until sauce comes to the boil, and add water as needed until you get a smooth sauce.
- In a large bowl, toss together broccoli cut into small florets, shredded cabbage, fresh bean sprouts, carrot (cut into thin sticks), sliced cucumber and crisp fried noodles. Arrange on a platter, cover with chopped chicken and pour over satay sauce. Serve at once.
Wine Match
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3
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