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Chicken Satay Salad

Servings 3 -4 people

Ingredients

Salad

  • 1 kumara
  • ¼ red cabbage
  • 1 cucumber
  • 1 punnet cherry tomatoes
  • 1 carrot
  • Handful of coriander leaves
  • 1 rotisserie chicken meat removed and shredded
  • 1 teaspoon oil
  • Salt

Sauce

  • ½ cup peanut butter
  • 2 tablespoons soy sauce
  • 1-2 teaspoons sugar or runny hunny
  • 1 teaspoon lemon juice I used a splash of vinegar
  • 1 teaspoon sweet chilli sauce or siracha sauce to taste
  • ¼ cup water to thin out the sauce

Garnish

  • Crushed honey roasted peanuts
  • Coriander leaves
  • Sliced red chilli

Instructions

  1. Preheat the oven to 180 degrees fanbake.
  2. Peel and dice the kumara and place on a baking tray and drizzle with oil and season with salt.
  3. Cook until soft and cooked through. Around 20 minutes. Set aside.
  4. While the kumara is cooking, make the satay sauce and prep the vegetables.
  5. In a small bowl add the peanut butter, soy sauce, 1 teaspoon of sugar, lemon juice, chilli sauce and mix together. Add water, a little at a time to loosen to a sauce consistency. Taste and add more sugar if needed and salt if needed.
  6. Slice the cucumber in half lengthwise and scoop out the seeds with a teaspoon. Then slice into crescent moon shapes.
  7. Chop tomatoes in half, thinly slice the red cabbage and julienne or grate the carrot.
  8. To assemble add all the salad ingredients together in a large bowl and toss to combine.
  9. Divide into serving bowls, drizzle over peanut sauce, garnish with coriander, peanuts and red chilli.
  10. Serve.