Chicken Satay Salad with Peanut Dressing

Make chicken satay salad with peanut dressing, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
170 g Chicken breast, cut into strips (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.)
20 g Peanut butter (A heaped teaspoon. At 600 kcal per 100 g it is the biggest number in the bowl after the chicken, so weigh it rather than spooning. The kind that is peanuts and salt. Sweetened spreads carry more carbohydrate.)
2 tsp (10 g) Soy sauce
1 tsp, about 4 g Toasted sesame oil
80 g Red cabbage
60 g Carrot
100 g Cucumber
20 g Spring onion
Juice of a lime Lime juice
Half a red chilli, chopped Fresh red chilli
A handful Fresh coriander
A splash, to loosen the dressing Water
Ingredient notes on the recipe page.

METHOD
1. Toss the chicken strips in the sesame oil and a pinch of salt and fry them in a hot pan for five to six minutes, turning once, until browned and cooked through.
2. Whisk the peanut butter, soy, lime and chilli with warm water a spoonful at a time until it pours.
3. Shred the cabbage finely, cut the carrot into matchsticks and the cucumber into batons.
4. Toss the vegetables with half the dressing, pile the chicken on top and spoon over the rest with the spring onion and coriander.

Contains gluten cereals, peanuts, soya and sesame.
Ordinary soy sauce is brewed with wheat. Tamari is brewed without wheat and is a separate ingredient here.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/chicken-satay-salad

AI-generated images illustrating the recipe.

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