Thai Satay Chicken
with Crisp Peanut-Dressed Salad
Cooking time
25 minutes
Servings
2/4
Calories
530 /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. 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)
- 1 Lime
- 100g Radishes
- ½ Bunch of kale
- 4 Cucumbers
- 25g Caramelized onions
- 25g Chopped peanuts
- 30g Peanut butter
- 18g Mild yellow curry paste
Contains: Peanuts
You will need:
Large pan
Oil
Salt & pepper (S&P)
Total Fat
27 g
Saturated Fat
4 g
Sodium
730 mg
Total Carb
28 g
Sugars
10 g
Protein
51 g
Fibre
8 g
Preparation
Mise en place
- Halve the cucumbers lengthwise; cut crosswise into ½ inch pieces.
- Cut the radishes into ½ inch wedges.
- Remove the kale leaves from the stems; roughly chop the leaves. In a large bowl, toss with 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; rub with ¾ of the curry paste, a drizzle of oil and 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.
