This is a tasty main course salad that can be made in advance and assembled just before serving. The star of this dish is the peanut dressing – you’ll have the kids licking the bowl clean!
Preparation Time: 30 minutes
Cooking Time: 10 minutes
Serves: 4 people
Ingredients:
2 tablespoons soy sauce
2 garlic cloves – peeled and finely chopped
2 teaspoons honey or brown sugar
650g chicken supreme – sliced
3 tablespoons extra-virgin olive oil
Dressing
150g crunchy peanut butter
Juice of ½ lime
50ml coconut milk
2-3 tablespoons soy sauce – to taste
1 teaspoon sesame oil
1 tablespoon brown sugar
2 teaspoons grated fresh ginger
Pinch chilli flakes – optional
For the salad
2 red chillis – 1 deseeded and finely chopped, 1 deseeded and sliced
2 carrots – coarsely grated or spiralised
2 spring onions – thinly sliced
3 tablespoons fresh coriander leaves
3 tablespoons fresh mint
80g roasted unsalted peanuts – divide in half, roughly chopped
Garnish: Lime wedges
Method
Combine the soy sauce, garlic and sugar in a large bowl. Add the chicken and turn to coat. Leave to marinate for an hour or overnight if preferred.
For the dressing, place all the ingredients in a bowl and mix.
Heat the olive oil in a large frying pan over a medium heat. Cook the chicken with the marinade for 4-5 minutes or until cooked through. Transfer to a plate and set aside to cool.
Combine the chopped chilli, carrots, spring onions, coriander, mint and half of the peanuts in a large bowl. Transfer to a serving plate. Top with the chicken and drizzle with the dressing.
Garnish with the remaining peanuts, thinly sliced chilli and lime wedges.
