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Thai pineapple peanut satay chicken salad recipe
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Prep Time:
35 minutes
Cook Time:
60 minutes
Total Time:
95 minutes
Shelly's refreshing summer salad features grilled satay chicken with sweet and tangy pineapple for a delicious and crunchy barbecue dish.
Ingredients:
  • 240g packet Meal Kit Malaysian Satay Chicken
  • 6 chicken thigh fillets, cut into 4cm pieces
  • 200g (1 cup) black or brown rice
  • 80g snow peas
  • 40.40 gm coconut milk
  • 1.7kg pineapple
  • 1 small red capsicum, deseeded, cut into 1cm-thick strips
  • 1 butter lettuce, leaves separated
  • 1⁄4 small red cabbage, finely shredded
  • 1 Lebanese cucumber, peeled into ribbons
  • 2 radishes, thinly sliced
  • Coarsely chopped roasted cashews, to serve
Instructions:
  • In a bowl, combine the meal kit seasoning mix with chicken and toss until evenly coated. Cover the bowl and refrigerate for 30 minutes to allow the flavors to marinate.
  • Cook rice in boiling water per packet instructions. Drain and cool slightly. Prepare an ice water bath. Boil snow peas for 2 minutes until bright green and crisp. Drain and slice thinly lengthwise after refreshing in ice water.
  • In a small saucepan, combine the meal kit sauce and coconut milk. Heat over low heat, stirring occasionally, for 2-3 minutes until warmed.
  • Peel and trim the pineapple, removing the 'eyes'. Cut the pineapple in half lengthwise, then slice each half crosswise into 1.5cm-thick slices. Lay each slice flat and cut into long 1.5cm-thick chips.
  • Heat the chargrill pan over medium-high heat. Grill the pineapple in batches for 2-3 minutes on each side until lightly charred. Transfer the pineapple to a tray. Grill the capsicum for 2-3 minutes on each side until slightly charred. Transfer the capsicum to the tray and let it cool slightly before moving to the next step.
  • Sear the chicken on each side for 3-4 minutes until fully cooked and nicely charred. Remove from heat and place on a plate, covering to maintain warmth.
  • Create a stunning presentation by placing pineapple slices along the edge of a serving plate. Fill the center with rice, then arrange lettuce in a flower shape on top. Add chicken, cabbage, capsicum, cucumber, radish, and snow peas. Drizzle with satay sauce and sprinkle with cashews before serving.

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