Wednesday, July 7, 2010

What to eat Wednesdays - Satay chicken salad

Here's a delicious Satay chicken salad recipe from Destitute Gourmet's more stunning food from small change. It calls for a boneless chicken breast that has been cooked and cooled, but I like to make it with leftover roast chicken to help one meal stretch to two.

Despite the small amount of chicken, this dish is surprisingly filling.


  • 1/2 small onion, finely chopped
  • 1 clove garlic, crushed
  • 1/2t chilli powder
  • 1T oil
  • 1/2t chopped ginger
  • 1/2c crunchy peanut butter (use organic, as otherwise peanuts carry lots of pesticides with them)
  • 1/2T soy sauce
  • Tabasco sauce (optional)
  • 1T lemon juice
  • 1/2c plain yoghurt
  • 1/2c mayonnaise
  • 1 large single boneless chicken breast, cooked and cooled
  • salad greens
  • 2c crispy noodles
  • avocado
  • bean sprouts (mung beans work well)
  • 2T roasted peanuts

Sauté onion, garlic and chilli powder in oil until softened. Add ginger, peanut butter, soy sauce, Tabasco sauce and lemon juice. Stir this thick paste over heat for about a minute. Set aside to cool.

Combine yoghurt and mayonnaise, then stir in the cooled spice paste.

Slice the chicken thinly and fold into the spiced sauce.

To assemble, place layers of salad, crispy noodles and dressed chicken onto individual plates; top with sliced avocado, bean sprouts and a sprinkle of roasted peanuts.
Serves 4.

Help: I still haven't found an MSG alternative to traditional crispy noodles. If anyone has any suggestions, please let me know.

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