Warm satay chicken and rice salad

Warm satay chicken and rice salad
  • Serves icon Serves 4-6
  • Time icon Hands-on time 20 min

If you’re a fan of peanut butter than you’ll love this warm chicken salad drizzled in a creamy satay dressing. It’s ready in 20 minutes and will feed four hungry mouths generously.

Nutrition: per serving

Calories
392kcals
Fat
18.1g (7g saturated)
Protein
30.5g
Carbohydrates
25.2g (3.1g sugars)
Fibre
3g
Salt
0.8g
Calories
392kcals
Fat
18.1g (7g saturated)
Protein
30.5g
Carbohydrates
25.2g (3.1g sugars)
Fibre
3g
Salt
0.8g

Ingredients

  • 3 tbsp crunchy peanut butter
  • 160ml tin of coconut cream
  • 2 tbsp Thai curry paste
  • 1 tbsp tamarind paste
  • 1 tsp light soy sauce
  • 2 x 250g packs of microwave basmati rice
  • 4 chopped spring onions
  • Large handful of chopped fresh coriander
  • Juice of 2 limes
  • 1 tsp toasted sesame oil, plus an extra splash
  • 1kg higher welfare roast chicken, jointed
  • ½ deseeded and sliced cucumber
  • 1-2 tsp sesame seeds

Method

  1. To make the satay sauce, put the peanut butter, a coconut cream, Thai curry paste, tamarind paste and light soy sauce in a small pan. Gently heat, stirring, until combined.
  2. Meanwhile, microwave the rice for 2 minutes, transfer to a large bowl and stir in the spring onions, chopped coriander, the lime juice and sesame oil. Spoon onto a serving platter, then top with a the chicken.
  3. Drizzle some of the satay sauce over the chicken and serve the rest on the side. Toss the cucumber with a splash of toasted sesame oil and sesame seeds, then scatter over the salad to serve.

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