Think salad is boring? Think again. Deliciousness has a name and it’s called satay chicken chopped salad. Yep, with just a few Asian-ingredient twists, you’ve got yourself a luscious bowl of virtuousness that’s crispy, fresh and tastes utterly incredible.
Satay Chicken Chopped Salad
1 cup roughly chopped red cabbage
2 small cos lettuces, roughly chopped
¼ red onion, roughly diced
50g (1.5 oz) sugar snap peas, roughly chopped
½ Lebanese cucumber, deseeded, diced
1 radish, roughly chopped, plus extra slices to serve
½ long red chilli, finely sliced, plus extra to serve (optional)
finely sliced spring onion, to serve
fresh coriander (cilantro), to serve (optional)
Satay chicken
4 chicken thigh fillets, cut into thirds
1 tsp ground turmeric
½ tsp white pepper
1 tbsp fish sauce
1 tbsp vegetable oil
Satay dressing
2 tbsp smooth peanut butter
¼ cup (2 fl oz) coconut milk
3 tbsp lime juice
1 tbsp fish sauce
1 garlic clove, roughly chopped
1 red chilli, roughly chopped
1 tbsp finely shaved palm sugar*
- Combine the satay chicken ingredients in a large bowl. Mix until well combined.
- Heat a large frying pan over medium-high heat. Cook the chicken for 3-4 minutes each side or until golden and cooked through. Remove from heat and set aside to cool slightly. Once the chicken is cool, cut it into a rough dice.
- For the satay dressing, place all of the ingredients in the bowl of a small food processor or immersion blender and blitz until very smooth. Place into a separate bowl or pouring jug and set aside.
- To make the chopped salad, pile up the cabbage, lettuce, onion, sugar snap peas, cucumber, radish, ½ long red chilli and chicken on your chopping board. Using a large sharp knife, chop the ingredients into roughly uniform pieces, mixing the ingredients as you chop. Pour over a quarter of the dressing and ‘chop’ it through the mixture.
- Pile the salad into serving bowls. Top with extra radish slices, spring onion, coriander and slices of chilli, if using. Serve with extra dressing on the side.
- Notes: – If you don’t have palm sugar, feel free to use white sugar instead.
