Satay Chicken Kale Salad – Dr Libby

The vast majority of the recipes I post on BBH are sweets, desserts, breakfast or afternoon snack type foods, probably as a result of my insatiable sweet tooth that must find its sweetness in healthy, sugar free desserts. When I cook meals, they tend to be a mixture of whatever is in the fridge and leftovers, hence very few actual meal recipes. Like my Mum, I cook a-la-chuck style, throwing in whatever I feel like and substituting ingredients as I need to.

But today I have the delight of sharing with you one of the few meal recipes I almost followed! See, I really can’t follow an actual recipe exactly. This salad I made for friends who came over for lunch, using the fresh, organic, homegrown kale from our veggie garden (oh man, it tasted good). Whilst it perhaps took a slight bit more effort than my usual ‘throw all the veggies in the bowl and eat it’ style salads, it was well worth it, as the balance of textures, flavours and spiciness made for one incredibly delicious lunch.

I found the inspiration for this recipe from Dr Libby’s blog. She has a vast array of wonderfully fresh, healthy and delicious recipes, backed up with her fabulous nutritional knowledge, so I suggest you head over there when you have the chance. Unfortunately, I couldn’t find the kelp noodles called for in the original recipe, so I substituted bean shoots. I also tweaked other elements of the recipe according the herbs we had available. Et voilà!

satay chicken kale salad

Satay Kale Chicken Salad

Ingredients:
Chicken:

  • 600g boneless chicken breast, free range/organic
  • 1/4 cup fresh parsley, finely chopped
  • 1/4 cup coriander, finely chopped
  • 1 Tbsp red chilli, finely chopped
  • Coconut oil to cook
  • Salt and pepper, to taste

Salad:

  • 1 bag fresh bean shoots
  • 1 bunch fresh kale, stems removed and leaves torn (I used more than one bunch to feed six people)
  • 2 carrots, peeled and julienned
  • 1 cup fresh mint
  • 1 cup fresh Thai basil
  • 1 cup fresh coriander

Satay Sauce:

  • 1 cup raw cashews, unsalted
  • 1/4 cup organic 100% peanut butter
  • 1/4 cup water + extra as required
  • 1 Tbsp red chilli, finely chopped
  • 2 Tbsp fresh ginger, peeled and chopped
  • 3-4 Tbsp gluten-free soy sauce
  • 1 Tbsp sesame oil
  • 1 Tbsp organic maple syrup

Method:

  1. Preheat oven to 180C.
  2. Season the chicken with the salt and pepper. Evenly coat the breast in a mixture of the coriander, chili and parsley. Rub in with fingers.
  3. Heat the coconut oil in a frypan over medium heat. Saute the chicken for about 1 minute per side, until starting to go golden brown on the outside.
  4. Transfer chicken to baking dish and place in the oven and bake for 8 to 9 minutes, until cooked through. Let it rest for about 5 minutes before slicing it.
  5. In a large salad bowl, combine the bean shoots, torn kale,  carrot and herbs, toss well until all combined.
  6. For the sauce, combine the cashews with the peanut butter and water and process in a food processor until smooth.
  7. Add the chili, sesame oil, ginger, maple syrup and soy sauce to the mixture, and blend until well mixed. Taste test and add more chilli to your liking.
  8. Pour in enough water to make the dressing smooth and creamy and pourable.
  9. To assemble salad place salad mix on a plate, lay sliced chicken on top and drizzle with satay sauce as you like. Or, do as I did, place the salad in a bowl, the sliced chicken on a plate and the satay sauce in a bowl with a spoon and allow everyone to serve themselves.

Thanks again to Dr. Libby for her fabulous recipe inspiration! Let me know what you think of her Satay Chicken Salad.

Keep healthy,

Erica xx

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