What are the main ingredients in Satay Chicken Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter (optional)

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter (optional)

Satay Chicken Salad

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

with charred broccoli & fresh lime

Hands on Time: 25 - 40 minutes

Overall Time: 30 - 45 minutes

Download the Recipe for 2

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)

Serves 1

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!

Low Sodium Soy Sauce - 10ml
Free-range Chicken Mini Fillets - 150g
Chicken Marinade - 7,5ml
Lime - 1
Garlic Clove - 1
Peanuts - 10g
Broccoli Florets - 150g
Satay Sauce - 45ml
Green Leaves - 40g
Cucumber - 100g
Fresh Coriander - 4g

Download the Recipe

Serves 2

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!

Low Sodium Soy Sauce - 20ml
Free-range Chicken Mini Fillets - 300g
Chicken Marinade - 15ml
Lime - 1
Garlic Clove - 1
Peanuts - 20g
Broccoli Florets - 300g
Satay Sauce - 90ml
Green Leaves - 80g
Cucumber - 200g
Fresh Coriander - 8g

Download the Recipe

Serves 3

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!

Low Sodium Soy Sauce - 30ml
Free-range Chicken Mini Fillets - 450g
Chicken Marinade - 22,5ml
Limes - 2
Garlic Cloves - 2
Peanuts - 30g
Broccoli Florets - 450g
Satay Sauce - 135ml
Green Leaves - 120g
Cucumber - 300g
Fresh Coriander - 12g

Download the Recipe

Serves 4

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!