On a bed of shredded leaves, charred broccoli & cucumber ribbons are topped with tender chicken mini fillets marinated in soy sauce, curry powder & cumin. Scattered with toasted peanuts & lashings of satay sauce. Garnished with chopped coriander & lime wedges on the side. You won’t be able to satay away, Chef!
Satay Chicken Salad
Satay Chicken Salad
with charred broccoli & fresh lime
Hands on Time: 25 - 40 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Broccoli Florets
- Chicken
- Chicken Marinade
- Cucumber
- Free-range Chicken Mini Fillets
- Fresh Coriander
- Garlic Clove
- Garlic Cloves
- Green Leaves
- Lime
- Limes
- Low-Sodium Soy Sauce
- Peanuts
- Satay Sauce
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter (optional)
CHICKY MARINADE
Pour the soy sauce into a bowl and combine with the Chicken mini fillets, the chicken marinade, lime zest (to taste), and grated garlic. Season and set aside.
TOASTED Peanuts
Place the chopped Peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED BROC
Return the pan to medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the broccoli pieces until lightly charred, 5-6 minutes (shifting occasionally). Add a splash of water, cover, and simmer until al dente, 1-2 minutes. Remove from the pan and season.
SATAY SAUCE
Place the satay sauce into a bowl with the juice from 1 Lime wedge. Season and add water in 10ml increments until drizzling consistency. Set aside.
GOLDEN FRIED Chicken
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the marinated Chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan, season, and set aside.
SUPER SALAD
Plate up the shredded leaves, charred broccoli, and Cucumber ribbons. Top with the tender chicken mini fillets. Scatter the toasted peanuts over it all and finish with lashings of the satay sauce. Garnish with the chopped coriander and serve any remaining lime wedges on the side. Wow, Chef!
CHICKY MARINADE
Pour the soy sauce into a bowl and combine with the Chicken mini fillets, the chicken marinade, lime zest (to taste), and grated garlic. Season and set aside.
TOASTED Peanuts
Place the chopped Peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED BROC
Return the pan to medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the broccoli pieces until lightly charred, 5-6 minutes (shifting occasionally). Add a splash of water, cover, and simmer until al dente, 1-2 minutes. Remove from the pan and season.
SATAY SAUCE
Place the satay sauce into a bowl with the juice from 2 Lime wedges. Season and add water in 10ml increments until drizzling consistency. Set aside.
GOLDEN FRIED Chicken
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the marinated Chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan, season, and set aside.
SUPER SALAD
Plate up the shredded leaves, charred broccoli, and Cucumber ribbons. Top with the tender chicken mini fillets. Scatter the toasted peanuts over it all and finish with lashings of the satay sauce. Garnish with the chopped coriander and serve any remaining lime wedges on the side. Wow, Chef!
CHICKY MARINADE
Pour the soy sauce into a bowl and combine with the Chicken mini fillets, the chicken marinade, lime zest (to taste), and grated garlic. Season and set aside.
TOASTED Peanuts
Place the chopped Peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED BROC
Return the pan to medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the broccoli pieces until lightly charred, 5-6 minutes (shifting occasionally). Add a splash of water, cover, and simmer until al dente, 1-2 minutes. Remove from the pan and season.
SATAY SAUCE
Place the satay sauce into a bowl with the juice from 3 Lime wedges. Season and add water in 10ml increments until drizzling consistency. Set aside.
GOLDEN FRIED Chicken
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the marinated Chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan, season, and set aside.
SUPER SALAD
Plate up the shredded leaves, charred broccoli, and Cucumber ribbons. Top with the tender chicken mini fillets. Scatter the toasted peanuts over it all and finish with lashings of the satay sauce. Garnish with the chopped coriander and serve any remaining lime wedges on the side. Wow, Chef!
CHICKY MARINADE
Pour the soy sauce into a bowl and combine with the Chicken mini fillets, the chicken marinade, lime zest (to taste), and grated garlic. Season and set aside.
TOASTED Peanuts
Place the chopped Peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED BROC
Return the pan to medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the broccoli pieces until lightly charred, 5-6 minutes (shifting occasionally). Add a splash of water, cover, and simmer until al dente, 1-2 minutes. Remove from the pan and season.
SATAY SAUCE
Place the satay sauce into a bowl with the juice from 4 Lime wedges. Season and add water in 10ml increments until drizzling consistency. Set aside.
GOLDEN FRIED Chicken
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the marinated Chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan, season, and set aside.
SUPER SALAD
Plate up the shredded leaves, charred broccoli, and Cucumber ribbons. Top with the tender chicken mini fillets. Scatter the toasted peanuts over it all and finish with lashings of the satay sauce. Garnish with the chopped coriander and serve any remaining lime wedges on the side. Wow, Chef!
Frequently Asked Questions
What is the preparation time for Satay Chicken Salad?
The preparation time for Satay Chicken Salad with charred broccoli & fresh lime is between 25 and 40 minutes.
What is the total time required to make Satay Chicken Salad with charred broccoli & fresh lime?
The total time required to make Satay Chicken Salad with charred broccoli & fresh lime is between 30 and 45 minutes.
How many servings does Satay Chicken Salad provide?
4 servings
What are the main ingredients in Satay Chicken Salad?
Broccoli Florets, Chicken, Chicken Marinade, Cucumber, Free-range Chicken Mini Fillets, Fresh Coriander, Garlic Clove, Garlic Cloves, Green Leaves, Lime, Limes, Low-Sodium Soy Sauce, Peanuts, Satay Sauce
What is the nutritional information of Satay Chicken Salad?
Calories: 547, Carbs: 25 grams, Fat: grams, Protein: 53.8 grams, Sugar: 6.7 grams, Salt: 700 grams
How do I prepare Satay Chicken Salad?
CHICKY MARINADE: Pour the soy sauce into a bowl and combine with the chicken mini fillets, the chicken marinade, lime zest (to taste), and grated garlic. Season and set aside. TOASTED PEANUTS: Place the chopped peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. CHARRED BROC: Return the pan to medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the broccoli pieces until lightly charred, 5-6 minutes (shifting occasionally). Add a splash of water, cover, and simmer until al dente, 1-2 minutes. Remove from the pan and season. SATAY SAUCE: Place the satay sauce into a bowl with the juice from 2 lime wedges. Season and add water in 10ml increments until drizzling consistency. Set aside. SUPER SALAD: Plate up the shredded leaves, charred broccoli, and cucumber ribbons. Top with the tender chicken mini fillets. Scatter the toasted peanuts over it all and finish with lashings of the satay sauce. Garnish with the chopped coriander and serve any remaining lime wedges on the side. Wow, Chef! GOLDEN FRIED CHICKEN: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the marinated chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan, season, and set aside.
What should be prepared from my kitchen to make Satay Chicken Salad?
Broccoli Florets, Chicken, Chicken Marinade, Cucumber, Free-range Chicken Mini Fillets, Fresh Coriander, Garlic Clove, Garlic Cloves, Green Leaves, Lime, Limes, Low-Sodium Soy Sauce, Peanuts, Satay Sauce
How many calories does Satay Chicken Salad have?
547 calories
How much fat content does Satay Chicken Salad have?
grams
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