Warm satay chicken salad
Serves:
4
Time to make:
20 mins
Total cost:
$10.80 / $2.70 per serve
(at time of publication)
(at time of publication)
Health information:
Dairy-free
Diabetes-friendly
Gluten-free (or can be made gluten-free*)
Low kilojoule
Low sodium
Instructions
Instructions and steps:
Step 1 To make sauce, fry garlic in oil for 1 minute then add the remaining ingredients and bring to the boil, stirring continuously. Simmer for 5 minutes to thicken. Allow to cool to room temperature.
Step 2 In a frying pan cook chicken in oil and set aside. Steam cabbage, carrots and beans until lightly cooked. Allow to cool slightly before serving.
Step 3 Assemble salad in a large flat serving platter or 4 individual wide bowls. Arrange cabbage, carrots and beans on the bottom. Add potatoes and then chicken. Pour sauce over, top with spring onions then serve.
Variations
Make it gluten-free: Use gluten-free varieties of soy sauce, sweet chilli sauce and stock.
About this Recipe
First Published:
March 2011
Rating:
(2 votes)
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Full ingredient list:
- Satay sauce
- 2 teaspoons crushed garlic
- 1 teaspoon canola oil
- small pinch chilli powder
- 4 tablespoons peanut butter with no salt or sugar added
- 1 tablespoon brown sugar
- 1/4 cup lemon juice
- 1 tablespoon salt-reduced soy sauce
- 2 tablespoons sweet chilli sauce
- 1 cup water
- 1 teaspoon salt-reduced chicken stock powder
- 1/2 teaspoon coconut essence
- 400g chicken breast or thigh, chopped in small pieces
- 1 tablespoon oil such as canola or sunflower
- 1/4 head cabbage, sliced finely
- 2 medium carrots, cut in rings
- 2 cups sliced green beans or frozen baby beans
- 2 medium new potatoes, cut in small wedges, steamed
- 2 spring onions, finely sliced
Nutritional information (per serve)
Energy:
1430kJ
Calories:
342cal
Protein:
30g
Fat:
13g
- saturated:
2g
Carbohydrates:
25g
- sugars:
12g
Dietary Fibre:
5g
Sodium:
440mg
Calcium:
90mg
Iron:
2mg
Nutrition information is given per serve
*NS: not specified
1 Comment. Add yours
This is one of my favourite recipes, so tasty