Satay chicken salad

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PREP TIME

15 min

Makes

4 to 6 servings

Satay chicken salad

Andreas Trauttmansdorff


Ingredients

  • 2 limes , or 1 lemon
  • 1/4 cup peanut butter
  • 1/2 cup honey-Dijon salad dressing
  • 1/2 to 1 tsp hot-red-chili-flakes
  • 4 cups sliced cooked chicken
  • 1 red bell pepper
  • 1/2 English cucumber
  • 1/2 large red onion
  • 13 cups mesclun greens
  • 1/4 cup chopped fresh cilantro or basil
  • 1/4 cup chopped roasted peanuts or almonds

Instructions

  • Squeeze 3 tbsp (45 mL) lime juice into a very large bowl. Whisk in peanut butter, salad dressing and chili flakes.
  • Discard chicken skin. Tear chicken into strips and add to dressing. Thinly slice pepper. Slice cucumber lengthwise into quarters. Scrape out and discard seeds. Coarsely chop. Thinly slice onion. Add all to dressing with mesclun greens and coriander. Toss to evenly coat. Sprinkle with nuts.

Nutrition (per serving)

  • Calories
  • 403,
  • Protein
  • 33.9 g,
  • Carbohydrates
  • 13.3 g,
  • Fat
  • 24.6 g,
  • Fibre
  • 3.4 g,
  • Sodium
  • 222 mg.

This is the ultimate “one-stop shopping” dinner salad. All you need: deli-roasted chicken, a few fresh veggies, peanut butter and salad dressing.

Satay Pasta Salad

In place of mesclun greens, toss salad mixture with 4 cups (1 L) cooked fusilli or penne.