Denise says:

  • 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

  1. 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.
  2. For the dressing, place all the ingredients in a bowl and mix.
  3. 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.
  4. 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.
  5. Garnish with the remaining peanuts, thinly sliced chilli and lime wedges.
Tagged in: Carrots, chicken breast, Coconut Milk, crunchy peanut butter, Extra virgin olive oil, Garlic, Ginger, Lime, Main course salad, Mint, Shabbat lunch, soy sauce, Summer Salad, Thai, unsalted salted peanuts