The finished recipe. Chicken Satay Salad with Peanut DressingIngredients 1 to 6. 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 CarrotIngredients 7 to 12. 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 WaterStep 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.Step 2. Whisk the peanut butter, soy, lime and chilli with warm water a spoonful at a time until it pours.Step 3. Shred the cabbage finely, cut the carrot into matchsticks and the cucumber into batons.Step 4. Toss the vegetables with half the dressing, pile the chicken on top and spoon over the rest with the spring onion and coriander.
Fuel8
