Simple nutrition for families

Deconstructed Satay Chicken Salad

This salad is a favourite of mine for Summer. You can use any vegetables you like and I always say “It doesn’t matter how you cut the vegetables, as long as they are on the plate”

 

Deconstructed Satay Chicken Salad

December 2, 2017
: 4
: Easy

By:

Ingredients
  • 4 small chicken breasts (or 2 large)
  • 4 tbsp oil
  • 1.5 cups brown rice, cooked
  • 1 small beetroot, grated
  • 2 large carrots, grated
  • 1/2 cucumber, grated or cubed
  • 4 handfuls baby spinach
  • 1.5 cups cabbage (red or green), finely sliced
  • Coriander
  • 1/2 cup crunchy peanut butter
  • 1/4 cup hoisin sauce
  • 1/2 cup water
  • chilli flakes, if desired
Directions
  • Step 1 1. Pre-heat the oven to 180 degrees.
  • Step 2 2. Place chicken breasts on baking paper and pour on the oil
  • Step 3 3. Bake chicken for 25 minutes or until juices are clear and chicken is cooked.
  • Step 4 4. while chicken is cooking, prepare chopped vegetables and herbs and arrange on plates with brown rice.
  • Step 5 5. Turn small pot onto a medium heat and cook all sauce ingredients until sauce is thick and you are happy with desired consistency.
  • Step 6 6. Serve with chicken breast sliced and satay sauce in a bowl or poured over the top


Leave a Reply

Your email address will not be published. Required fields are marked *