Chicken Satay Salad with leftover satay sauce
Serves: 4
If you’re a fan of satay, then you’ll love this easy, breezy take on the quintessential chicken salad. With plenty of crunchy elements from crispy noodles to fresh carrot and cabbage, this salad is a tasty quick dish anyone can throw together for dinner or lunch alike.
Ingredients
3 skinless chicken breasts, boned
2 cups shredded cabbage
2 cups crispy noodles
1 cup bean sprouts
½ cup broccoli, chopped into small florets
1 carrot, cut into matchsticks
½ cucumber, sliced
Satay Sauce
Leftover satay sauce is the perfect pour-over topping for this chicken salad.
Method
1. Place the chicken breasts in a pan and cover with water. Bring to the boil, then cover the pan and allow the chicken to simmer until cooked through. Remove from the heat and drain the excess water. Once cooled, chop or shred the chicken into bite-sized portions. Set aside.
2. Add the cabbage, crispy noodles, bean sprouts, broccoli florets, carrot and cucumber to a bowl and toss to combine. Set aside.
3. To prepare your leftover satay sauce, heat the sauce and stir in water until you achieve your preferred salad dressing consistency.
4. Arrange the salad mixture on a platter, scatter the prepared chicken over top, then pour the satay sauce over the salad. Serve immediately.
It’s always best to check that chicken is cooked all the way through by using a meat thermometer. 3 chicken breasts usually cook in water for about 15 minutes, but this can vary based on the sizes. Remember that chicken juices once cooked should always run clear and the meat should be white, not pink.
Still have leftover satay? Try these recipes:
Satay Pork Stir Fry
Vietnamese Prawn Rolls with Satay Dipping Sauce
