Chicken Satay Salad

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Step 1.

Dice chicken thighs into little chunks. Throw into a bowl. Grate in a red chilli, your clove of garlic and a large knob of ginger. Add your honey, 3 tbsp of soy sauce and half a can of coconut milk.

Step 2.

Add a splash of olive oil and mix everything together. Cover and leave in the fridge for 10 minutes to marinate.

Step 3.

Dressing time. Into a bowl, add the peanut butter, the juice of a lime and a tbsp of soy sauce. Keep mixing and adding coconut milk until you have a smooth, perfect-for-pouring consistency.

Step 4.

Salad time. Chop your romaine lettuce into bite-size pieces, and add to a bowl with a handful of chopped coriander.

Step 5.

Peel the skin off the cucumber, chop it in half length ways, take a teaspoon and scoop out the seeds. This will make it less watery. Chop it into chunks and add to the salad bowl.

Step 6.

Chicken time. Fry your chicken in batches until it’s cooked through and sticky – pour all of the marinade juices into the pan while cooking.

Step 7.

Assemble time. Place the chicken on top of the salad. Add any leftover red chilli (if you like it spicy) and coriander. Scatter a large handful of chopped peanuts over the top, and then pour your peanut butter dressing over everything. Mix together and serve! Enjoy!

Make sure you buy salted peanuts to sprinkle on top for some extra crunch.

400ml Coconut Milk
1 Cucumber
Large Handful of Salted Peanuts
2 Limes
Bunch of Coriander
1 Romaine Lettuce
4 Tbsp Soy Sauce
2 Tbsp Clear Honey
Large Knob of Ginger
3 Tbsp Peanut Butter
8 Skinless Chicken Thighs
1 Clove of Garlic
1 Red Chilli