Chicken Satay Salad

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

with edamame beans & fresh mango

4.7

Hands on Time: 20 - 40 minutes

Overall Time: 30 - 50 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Paper Towel
  • Butter (optional)
Photo of Chicken Satay Salad
  1. 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.

  2. PLUMP BEANS

    Boil the kettle. Submerge the Edamame Beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  1. 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.

  2. PLUMP BEANS

    Boil the kettle. Submerge the Edamame Beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  1. 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.

  2. PLUMP BEANS

    Boil the kettle. Submerge the Edamame Beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  1. 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.

  2. PLUMP BEANS

    Boil the kettle. Submerge the Edamame Beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

Frequently Asked Questions

What is the preparation time for Chicken Satay Salad?

The preparation time for Chicken Satay Salad with edamame beans & fresh mango is between 20 and 40 minutes.

What is the total time required to make Chicken Satay Salad with edamame beans & fresh mango?

The total time required to make Chicken Satay Salad with edamame beans & fresh mango is between 30 and 50 minutes.

How many servings does Chicken Satay Salad provide?

4 servings

What are the main ingredients in Chicken Satay Salad?

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

What is the nutritional information of Chicken Satay Salad?

Calories: 618, Carbs: 35 grams, Fat: grams, Protein: 50.1 grams, Sugar: 21.6 grams, Salt: 540 grams

How do I prepare Chicken Satay Salad?

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. 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. 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. 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. PLUMP BEANS: Boil the kettle. Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside. 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.

What should be prepared from my kitchen to make Chicken Satay Salad?

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

How many calories does Chicken Satay Salad have?

618 calories

How much fat content does Chicken Satay Salad have?

grams

Woolies Products in this dish

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Photo of Mini Skinless Chicken Breast Fillets 400 g

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Photo of Skinless Chicken Breast Avg 450 g

Skinless Chicken Breast Avg 450 G

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Photo of Free Range Skinless Chicken Mini Breast Fillets 400 g

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