A travel and lifestyle blog

Thursday, 1 June 2017

Thai peanut-satay chicken salad

This salad tastes amazing. I know, I know...it's a salad, but it's delicious. As you know I'm on a health kick at the moment and made the dressing when I was experimenting with different flavours...but I think I hit the jackpot.

This is my new favourite meal.

The ingredients are for two people but if you eat it all on your own then I think it's still fine - there are leaves in it so it can't be too bad haha.

Chicken, creamy avocado, crunchy peanuts, peppery rocket and a thai-inspired zesty dressing bringing all the flavours together. Delicious.

For the amazing zingy dressing you need:
-7 springs of coriander (the leaf and stalk)
-sliced ginger (1 forkful)
-20 ml reduced-salt soy sauce
-60 ml milk
-1 birds eye chilli (those tiny ones that look cute but mean business)
-1 tsp of peanut butter
-2 tsp of powdered peanut butter

Put the ingredients into a blender and blitz.


For the salad you need:
-Chicken (3 mini-fillets per person)
-Salad leaves (1/2 bag)
-2 tomatoes
-1 avocado
-1 fistful of peanuts
-10 coriander leaves

Cook the chicken until browned on one side. Flip the chicken over and add the peanuts. Give it an occasional stir so you don't burn the peanuts - you just want them to brown a little.

Ignore that cheeky leaf that sneaked in that picture  ^^.
Meanwhile lay out your salad leaves. Dice the tomatoes and scatter over each plate. Half and thinly slice the avocado.

When the chicken is cooked through and the peanuts are browned plate them up.

Now it's time to add the amazing dressing. I put a lot of it on my plate; you probably don't need to be so liberal (I'm just greedy, okay?!).

Top with the coriander leaves.



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