Warm satay chicken and rice salad

Name: Warm satay chicken and rice salad
Yield: Serves 4-6
Cuisine: Thai recipes
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

7 Reviews

Portion size: Serves 4-6
Hands-on time 20 min
Difficulty: easy

Dairy-free

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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.

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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

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Method

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. You can also heat the sauce in the microwave, if you like.
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.
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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