Fun foodie fact, Chef! The origin of the word ‘salad’ is Latin (herba salta), which means ‘salted herbs’. The salty element in today’s special salad is a peanut-soy sauce, made into a dressing with coconut cream & lime juice. This is drizzled over golden strips of chicken, edamame beans, dried mango, piquanté peppers & fresh greens.
Chicken Satay Salad
Chicken Satay Salad
with edamame beans & fresh mango
Hands on Time: 20 - 40 minutes
Overall Time: 30 - 50 minutes
Ingredients:
- Cashew Nuts
- Chicken
- Coconut Cream
- Cucumber
- Edamame Beans
- Free-range Chicken Breast
- Free-range Chicken Breasts
- Lime Juice
- Mango Fingers
- Peanut-soy
- Piquanté Peppers
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter (optional)
CASHEWS IS KING
Place the chopped cashews in a pan (with a lid) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
PLUMP BEANS
Boil the kettle. Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside.
PEANUT-SOY SAUCE
In a bowl, combine the peanut-soy with the coconut cream, the lime juice (to taste), and loosen with water in 5ml increments until drizzling consistency. Set aside.
GOLDEN CHICKEN
Return the pan to medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter (optional). Remove from the pan and rest for 5 minutes before slicing and seasoning.
PREP THE SALAD
To a salad bowl, add the shredded leaves, the cucumber ribbons, the drained peppers, the plumped edamame beans, the diced mango, a drizzle of olive oil and seasoning. Toss and set aside.
SENSATIONAL SATAY SUPPER
Plate up a bed of the fresh salad and top with the sliced chicken. Drizzle with the peanut-soy dressing and garnish with the toasted nuts.
Cashew Nuts - 10g
Edamame Beans - 40g
Peanut-soy - 40ml
Coconut Cream - 50ml
Lime Juice - 10ml
Free-range Chicken Breast - 1
Salad Leaves - 40g
Cucumber - 100g
Piquanté Peppers - 10g
Mango Fingers - 100g
CASHEWS IS KING
Place the chopped cashews in a pan (with a lid) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
PLUMP BEANS
Boil the kettle. Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside.
PEANUT-SOY SAUCE
In a bowl, combine the peanut-soy with the coconut cream, the lime juice (to taste), and loosen with water in 5ml increments until drizzling consistency. Set aside.
GOLDEN CHICKEN
Return the pan to medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter (optional). Remove from the pan and rest for 5 minutes before slicing and seasoning.
PREP THE SALAD
To a salad bowl, add the shredded leaves, the cucumber ribbons, the drained peppers, the plumped edamame beans, the diced mango, a drizzle of olive oil and seasoning. Toss and set aside.
SENSATIONAL SATAY SUPPER
Plate up a bed of the fresh salad and top with the sliced chicken. Drizzle with the peanut-soy dressing and garnish with the toasted nuts.
Cashew Nuts - 20g
Edamame Beans - 80g
Peanut-soy - 80ml
Coconut Cream - 100ml
Lime Juice - 20ml
Free-range Chicken Breasts - 2
Salad Leaves - 80g
Cucumber - 200g
Piquanté Peppers - 20g
Mango Fingers - 200g
CASHEWS IS KING
Place the chopped cashews in a pan (with a lid) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
PLUMP BEANS
Boil the kettle. Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside.
PEANUT-SOY SAUCE
In a bowl, combine the peanut-soy with the coconut cream, the lime juice (to taste), and loosen with water in 5ml increments until drizzling consistency. Set aside.
GOLDEN CHICKEN
Return the pan to medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter (optional). Remove from the pan and rest for 5 minutes before slicing and seasoning.
PREP THE SALAD
To a salad bowl, add the shredded leaves, the cucumber ribbons, the drained peppers, the plumped edamame beans, the diced mango, a drizzle of olive oil and seasoning. Toss and set aside.
SENSATIONAL SATAY SUPPER
Plate up a bed of the fresh salad and top with the sliced chicken. Drizzle with the peanut-soy dressing and garnish with the toasted nuts.
Cashew Nuts - 30g
Edamame Beans - 120g
Peanut-soy - 120ml
Coconut Cream - 150ml
Lime Juice - 30ml
Free-range Chicken Breasts - 3
Salad Leaves - 120g
Cucumber - 300g
Piquanté Peppers - 30g
Mango Fingers - 300g
CASHEWS IS KING
Place the chopped cashews in a pan (with a lid) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
PLUMP BEANS
Boil the kettle. Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside.
PEANUT-SOY SAUCE
In a bowl, combine the peanut-soy with the coconut cream, the lime juice (to taste), and loosen with water in 5ml increments until drizzling consistency. Set aside.
GOLDEN CHICKEN
Return the pan to medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter (optional). Remove from the pan and rest for 5 minutes before slicing and seasoning.
PREP THE SALAD
To a salad bowl, add the shredded leaves, the cucumber ribbons, the drained peppers, the plumped edamame beans, the diced mango, a drizzle of olive oil and seasoning. Toss and set aside.
SENSATIONAL SATAY SUPPER
Plate up a bed of the fresh salad and top with the sliced chicken. Drizzle with the peanut-soy dressing and garnish with the toasted nuts.
Cashew Nuts - 40g
Edamame Beans - 160g
Peanut-soy - 160ml
Coconut Cream - 200ml
Lime Juice - 40ml
Free-range Chicken Breasts - 4
Salad Leaves - 160g
Cucumber - 400g
Piquanté Peppers - 40g
Mango Fingers - 400g
Woolies Products in this dish
