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Satay chicken and rainbow salad
Satay chicken and rainbow salad
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Prep Time:
35 minutes
Cook Time:
Total Time:
35 minutes
Quick and easy gluten-free satay chicken ready in 30 minutes.
Ingredients:
  • 40.00 ml chopped fresh coriander leaves
  • 16.80 gm melted coconut oil
  • 24.40 gm fish sauce
  • 5.00 gm ground cumin
  • 2.00 tsp ground coriander
  • 1 garlic clove, crushed
  • 800g chicken thigh fillets, trimmed, cut into 3cm pieces
  • 1 baby cos lettuce, quartered
  • 300g red cabbage, thinly sliced
  • 1 continental cucumber, deseeded, cut into matchsticks
  • 1 large carrot, cut into matchsticks
  • Fresh coriander, extra, to serve
  • Lime wedges, to serve
  • 90g (1/3 cup) crunchy peanut butter
  • 80ml (1/3 cup) coconut milk
  • 62.50 ml chopped fresh coriander roots and stems
  • 4cm piece fresh ginger, peeled, chopped
  • 2 garlic cloves, chopped
  • 2 green shallots, chopped
  • 1 long fresh red chilli, thinly sliced
  • 1 large lime, rind finely grated, juiced
  • 8.00 gm coconut sugar or brown sugar
  • 1 tsp turmeric
Instructions:
  • In a large bowl, mix together fresh coriander, oil, fish sauce, cumin, ground coriander, and garlic. Add chicken and coat well. Skewer onto 8 presoaked bamboo skewers.
  • Prepare the satay sauce by blending all ingredients in a food processor until velvety. Don't forget to add seasoning to taste.
  • Preheat a barbecue grill or chargrill pan over medium-high heat. Grill the chicken, turning occasionally, for 12 minutes or until fully cooked. Remove from the grill and let it rest on a plate for 5 minutes before serving.
  • Present the chicken skewers alongside satay sauce, lettuce, cabbage, cucumber, and carrot. Garnish generously with fresh coriander and lime wedges for a zesty finish.

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