CHICKEN SATAY SALAD

Light, tasty and nutritious. With chicken, bulgur wheat, fresh salad and accompanied with a zingy satay sauce.

PREP 13m

COOK 22m

TOTAL 30m

SERVES 2-3

Ingredients:

  • 120g Cracked Bulgur Wheat

  • 275ml Chicken Stock

  • 2 Chicken Breasts, diced

  • 2 tbsp Natural Peanut Butter

  • 3 tsp Light Soy Sauce

  • Juice of 1/2 Lime

  • 1 Garlic Clove, grated

  • Pinch of Salt & Pepper

  • 6-8 Little Gem Lettuce Leaves, shredded

  • 1/5th Cucumber, finely diced

  • 1/8th Red Onion, finely diced

  • Small Handful of Peanuts

  • Small Handful of Fresh Coriander

  • Fresh Chilli & Limes, to garnish

  • Extra Virgin Olive Oil

Instructions:

  1. Preheat the oven to 180°C (350°F).

  2. In an oven dish, combine the bulgur wheat and chicken stock.

  3. In a bowl, mix the diced chicken with peanut butter, soy sauce, lime juice, grated garlic, salt, and pepper until well coated.

  4. Arrange the marinated chicken over the bulgur wheat in the oven dish.

  5. Bake for 20-22 minutes or until the chicken is cooked through.

  6. While the chicken and bulgur wheat are baking, prepare the salad by slicing the lettuce, dicing the cucumber, onion, peanuts, and chopping the coriander.

  7. Once cooked, remove the chicken and bulgur wheat from the oven and allow them to cool for 10 minutes.

  8. Combine the cooked chicken and bulgur wheat with the prepared salad ingredients.

  9. Drizzle with extra virgin olive oil and toss gently to combine.

  10. Garnish with fresh lime wedges and sliced chilli.

  11. Serve and enjoy!