Satay chicken and rainbow salad

Cooking Salads Satay chicken and rainbow salad

This gluten-free satay chicken is so simple to make and is ready in just over 30 minutes.

Lables: Lower gi Low carb Egg free Gluten free Lactose free Milk free Peanut free Tree nut free Wheat free
  1. Combine the fresh coriander, oil, fish sauce, cumin, ground coriander and garlic in a large bowl. Add chicken and toss to coat. Thread the chicken onto 8 presoaked bamboo skewers.
  2. For the satay sauce, place all ingredients in a food processor. Process until smooth. Season.
  3. Preheat a barbecue grill or chargrill pan on medium-high. Cook the chicken, turning, for 12 minutes or until cooked through. Transfer to a plate. Set aside for 5 minutes to rest.
  4. Serve chicken skewers with satay sauce, lettuce, cabbage, cucumber and carrot. Top with extra coriander. Serve with lime wedges.

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2 tbsp chopped fresh coriander leaves
1 tbsp melted coconut oil
2 tsp fish sauce
1 tsp ground cumin
1 tsp ground coriander
1 garlic clove, crushed
800g chicken thigh fillets, trimmed, cut into 3cm pieces
1 baby cos lettuce, quartered
300g red cabbage, thinly sliced
1 continental cucumber, deseeded, cut into matchsticks
1 large carrot, cut into matchsticks
Fresh coriander, extra, to serve
Lime wedges, to serve
90g crunchy peanut butter
80ml coconut milk
1/4 cup chopped fresh coriander roots and stems
4cm piece fresh ginger, peeled, chopped
2 garlic cloves, chopped
2 green shallots, chopped
1 long fresh red chilli, thinly sliced

Adv

Autors
Preparation time
35
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Salads
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