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Satay Chicken Salad

By Dr Libby Weaver

Satay Chicken Salad

Kelp noodles are a mineral dense alternative to pasta. The variety of different colored, plant-based foods in this dish brings a range of antioxidants. Studies show that variety is vital to longevity!

This recipe is from Dr Libby's cookbook Real Food Chef. 

Satay Chicken Salad

Serves: 4 - 5

Ingredients

For the chicken

For the salad

For the satay sauce

Method

For the chicken:

  1. Season the chicken with the salt and pepper. Evenly coat the breast in a mixture of the coriander, chili and parsley.
  2. Preheat the oven to 180 degrees C (350 degrees F).
  3. Heat the macadamia oil in a small oven-proof skillet over medium heat. Saute the chicken for about 1 minute per side.
  4. Put the chicken in the oven, or transfer it to a baking dish, and bake for 8 to 9 minutes, until cooked through. Let it rest for about 5 minutes before slicing it.

For the salad:

  1. Combine the kelp noodles with the chopped kale, sprouts, snow peas, carrot and capsicum.
  2. Toss the salad with the satay sauce, then add the mint, basil and coriander. Blend all the ingredients until they are well mixed.
  3. Serve with the sliced chicken on top or the side. You should have about 1 sliced breast per serving of the salad.

For the satay sauce:

  1. Combine the cashews with the almond butter and water and process in a Vita-mix or food processor until smooth.
  2. Add the chili, sesame oil, ginger, maple syrup and tamari to the mixture, and pulse until well incorporated.
  3. With the motor running, pour in enough water to make the dressing smooth and creamy. For more texture, don't process the sauce as much.