Satay Chicken Salad

Ingredients

  • Chicken (600g (2 1/2 pounds) boneless skinless chicken breast or thighs, free range or organic (bostocks is best) salted and peppered to taste)
  • 1/4 cup fresh parsley, finely chopped
  • 1/4 cup coriander (cilantro), finely chopped
  • 1 tablespoon olive oil

  • Salad (1 packet kelp noodles)
  • 1 bunch fresh kale, stems removed, leaves chopped
  • 1 cup mung bean sprouts 
  • 150g snow peas, julienned if in season, if not can use celery. 
  • 1 large carrot, peeled and julienned
  • 1/2 medium red or yellow capsicum (bell pepper) thinly sliced
  • 1 cup fresh mint
  • 1 cup fresh  basil
  • 1 cup fresh coriander

  • Satay sauce (1 cup raw cashew nuts, unsalted)
  • 1/4 cup organic almond butter or peanut butter 
  • 1/4 cup water
  • 1 tablespoon red chili, seeded and finely diced (optional) 
  • 2 tablespoons fresh ginger, peeled and grated
  • 2 tablespoons coconut amino's 
  • 1 tablespoon sesame oil
  • 1 tablespoon organic maple syrup

Methods

  1. For the chicken: Season the chicken with salt and pepper. Evenly coat the breast in a mixture of the coriander and parsley.
  2. Preheat the oven to 180 degrees C (350 degrees F).
  3. Put the chicken in the oven, with olive oil and bake for 8 to 9 minutes, until cooked through. Let it rest for about 5 minutes before slicing it.
  4. For the salad: Combine the kelp noodles with the chopped kale, sprouts, snow peas/celery, carrot and capsicum.
  5. Toss the salad with the satay sauce, then add the mint, basil and coriander. Blend all the ingredients until they are well mixed.
  6. Serve with the sliced chicken on top or the side. You should have about 1 sliced breast per serving of the salad.
  7. For the Satay sauce: Combine the cashews with the almond /peanut butter and water and process in a  food processor until smooth.
  8. Add the chili, sesame oil, ginger, maple syrup and coconut amino's to the mixture, and pulse until well incorporated.
  9. With the motor running, pour in enough water to make the dressing smooth and creamy. For more texture, don't process the sauce as much.

Place salad on a plate with chicken placed on top. Drizzle satay sauce over top.

Save enough for lunch the next day too!!!