Chicken satay salad

Here's a flavoursome salad based on the popular Asian dish of satay kebabs. Marinated strips of chicken are threaded onto skewers and grilled, then served atop a rice and crunchy vegetable mixture drizzled with a spicy peanut dressing. The chicken can be served on or off the skewers.

Quantity: 4 SERVES

Prep Time: 20 minutes, plus at least 3 hours marinating

Cooking Time: 25 minutes

Nutrition Facts:

Each serving provides 2403 kJ, 574 kcal, 47 g protein, 17 g fat (2 g saturated fat), 65 g carbohydrate (6 g sugars), 2 g fibre

Ingredients

550 gram (1.25 lb) skinless, boneless chicken breast fillets
2 tablespoon sunflower oil
3 tablespoon salt-reduced soy sauce
1 tablespoon fish sauce
2 clove garlic, crushed
1 tablespoon grated fresh ginger
2 1⁄4 cup (250 g) basmati rice, rinsed
1 cup (100 g) sliced snow peas (mangetout)
  finely grated zest of 2 limes
  freshly squeezed juice of 2 limes
2 tablespoon chopped fresh coriander (cilantro) leaves
3 cup (225 g) shredded Chinese cabbage (wombok)
1⁄4 telegraph (long) cucumber, diced
4 4 spring onions (scallions), sliced
1 small onion, finely chopped
3 tablespoon salt-reduced crunchy peanut butter 1 long red chilli, seeded and finely chopped

100 (3.5 fl oz) low-fat coconut milk
1 teaspoon caster (superfine) sugar

Preparation

1. Cut the chicken breasts into long strips about 1 cm ( 1/2 inch) thick.
2. In a bowl, mix together 1 tablespoon of the sunflower oil, 2 tablespoons of the soy sauce, the fish sauce, garlic and ginger.
3. Add the chicken and toss to coat.
4. Cover with plastic wrap and refrigerate for at least 3 hours.
5. Cook the rice in a saucepan of boiling water for 10 minutes, or until almost tender.
6. Add the snow peas and cook for a further 2 minutes.
7. Refresh immediately in cold water and drain well.
8. Set aside.
9. Combine the lime zest and juice with the remaining oil and soy sauce in a large bowl.
10. Add the rice, snow peas, coriander, cabbage, cucumber and spring onions, and toss together until well combined.
11. Arrange on a serving platter.
12. Preheat the grill (broiler) to high.
13. Lift the strips of chicken out of the marinade, reserving the marinade, and thread onto metal skewers.
14. Grill for 8-10 minutes, or until cooked through, turning once so the chicken cooks evenly.
15. To make the spicy peanut dressing, put the onion, peanut butter, chilli, coconut milk, sugar and reserved marinade into a small saucepan.
16. Bring to the boil, then reduce the heat and simmer for about 5 minutes, stirring regularly - add 2-3 tablespoons water if the dressing is too thick 3/5 Remove the chicken from the skewers and arrange over the salad.
17. Drizzle the dressing over the top and serve the salad warm or at room temperature.

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