| smoked
chicken salad |
recipe ingredients:
|
Salad
|
| 200g |
Smoked
chicken breast, sliced |
| 1c |
Crispy
noodles |
| 1 |
Avocado |
| 20 |
Sundried
tomatoes |
| 1c |
Baby
spinach leaves |
| 1c |
Baby
rocket leaves |
| ½c |
Cashews,
roasted |
| ½ |
Red onion,
peeled & finely sliced |
| ½c |
Water chestnuts
(optional) |
| ¼c |
Satay sauce |
| ¼c |
Simple vinaigrette |
Satay Sauce
|
|
| 2c |
Coconut
milk |
| 3T |
Thai yellow
curry paste |
| 1c |
Chunky
peanut butter |
| 1c |
Chicken
stock |
| ¼c |
Palm or
demerara sugar |
| 2 |
Limes,
juiced |
| 4T |
Tamarind
liquid |
| 2t |
Salt |
|
recipe method:
|
Salad
Whisk the warmed satay sauce into the
vinaigrette, making sure the dressing
is not too thick.
Combine the rest of the ingredients
in a large mixing bowl, tossing lightly
and place into a deep bowl plate or
on to a platter.
Drizzle with dressing and serve.
A great addition to this dish is to
toast jasmine rice in a frypan on a
medium heat until it starts to smell
fragrant. Cool a little then blend to
a powder with a little sea salt. Season
the salad once plated with this dust.
Satay Sauce
Bring the coconut milk to a simmer in
a saucepan.
Fry the curry paste in a little peanut
oil till fragrant then whisk into the
coconut milk.
Whisk in the peanut butter, stock and
palm sugar, reduce heat and cook until
smooth, stirring constantly for about
five minutes.
Remove from heat, add tamarind liquid
and salt.
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