Thai Satay Chicken
with Crisp Peanut-Dressed Salad
Cooking time
25 minutes
Servings
2/4
Calories
510 /serving
Satay rhymes with salivate. Okay, it doesn’t—but it should, because there’s something about that satiny peanut sauce that gets the taste buds primed for action. It’s just as good in a salad of radishes, kale and cucumbers as it is on chicken slathered in yellow curry paste.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 3 Cucumbers
- 120g Chopped kale
- 1 Lime
- 150g Radishes
- 18g Mild yellow curry paste
- 25g Caramelized onions
- 25g Chopped peanuts
- 30g Peanut butter
Contains: Peanuts
You will need:
Large pan
Oil
Salt & pepper (S&P)
Total Fat
26 g
Saturated Fat
4 g
Sodium
730 mg
Total Carb
25 g
Sugars
9 g
Protein
50 g
Fibre
9 g
Preparation
Mise en place
- Halve the cucumbers lengthwise; cut crosswise into ½ inch pieces.
- Cut the radishes into ½ inch wedges.
- In a large bowl, combine the kale, a drizzle of oil and S&P. Massage, 1 to 2 min., until softened.
- Juice the lime.
Toast the peanuts
- In a large pan, heat a drizzle of oil on medium.
- Add the peanuts and toast, stirring often, 1 to 2 min., until lightly browned and fragrant.
- Transfer to a bowl. Wipe out and reserve the pan.
Cook the chicken
- Pat the chicken dry and rub with ¾ of the curry paste and a drizzle of oil; season with S&P.
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, adding 4 tbsp water (double for 4 portions) halfway, 6 to 8 min. per side, until cooked through.
Make the salad
- Meanwhile, in a second large bowl, combine the radishes, cucumbers, ½ the lime juice and S&P.
- Add the kale; toss well.
Make the dressing
- Meanwhile, in a small bowl, combine the peanut butter, onions, remaining lime juice and curry paste, 2 tbsp water (double for 4 portions) and S&P.
- If the sauce seems thick, gradually add 1 tsp water at a time until you achieve your desired consistency.
Finish & serve
- To the bowl of salad, add ½ the dressing; toss well.
- Divide the salad between your plates.
- Top with the chicken (slice beforehand if desired).
- Garnish with the peanuts.
- Serve the remaining dressing on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
