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Chicken and asparagus salad with satay sauce
Chicken and asparagus salad with satay sauce
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
- Crunchy asparagus shines in a refreshing spring salad. - Asian-inspired potato salad with wombok, bean sprouts, and flavorful satay sauce.
Ingredients:
  • 12 Baby Coliban (Chat) potatoes (see note)
  • 2 bunches asparagus, woody ends trimmed, halved diagonally
  • 2 single chicken breast fillets
  • Olive oil spray
  • 2 garlic cloves, finely chopped
  • 3cm-piece fresh ginger, peeled, finely grated
  • 250ml (1 cup) coconut-flavoured light evaporated milk
  • 41.60 gm light crunchy peanut butter
  • 2 tsp kecap manis
  • 1/2 wombok (Chinese cabbage) hard core removed, finely shredded
  • 150g bean sprouts, trimmed
Instructions:
  • Boil the potatoes in a large saucepan of water until tender, about 12 minutes. In the last 2 minutes of cooking, add the asparagus. Use a slotted spoon to transfer them to a bowl and cover with foil to keep warm.
  • Simmer water over medium heat, then gently add chicken and simmer on low for 10 minutes until fully cooked. Transfer chicken to a clean surface and shred into small pieces.
  • Spray a small saucepan with olive oil and heat over medium-high heat. Sauté the garlic and ginger for 1 minute until fragrant. Stir in evaporated milk and peanut butter until smooth. Add the kecap manis and bring to a boil. Reduce heat and simmer for 3 minutes until slightly thickened.
  • Cut the potatoes in half. Combine the potatoes, asparagus, chicken, wombok, and bean sprouts in a large bowl and toss to mix. Serve the salad in individual dishes and drizzle with satay sauce.

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