Satay salad with crunchy chicken with crisp chili pepper and peanut vinaigrette

Satay salad with crunchy chicken with crisp chili pepper and peanut vinaigrette

Preparation time:: 20 minutes Marinated time:: 20 minutes Cook time:: 50 minutes Total time:: 1 hour 30 minutes Portions:: 6

A crunchy and colorful salad with Satay chicken and crisp rice!

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ingredients

For crisp chili rice:

• 2 cups of cooked rice (1 not cooked cup), cooled
• 1 tablespoon of soy sauce (gluten -free for gluten -free)
• 1 tablespoon of crisp chili
• 1 teaspoon of grilled sesame oil

For the Satay chicken pan:

• 1 Book of boneless skinless chicken breast, cut into pieces of the size of a bite
• 2 teaspoons of coriander
• 2 teaspoons of cumin on the ground
• 1 teaspoon of turmeric, ground
• 1 shallot, finely diced
• 1 tablespoon of garlic, chopped / grated
• 1 tablespoon of ginger, chopped / grated
• 1 tablespoon of lemon zest (from 1 lemon)
• 1 lime (juice and zest)
• 2 tablespoons of fish sauce (or soy sauce) (gluten -free for gluten -free)
• 2 tablespoons of palm sugar (or brown sugar)
• 1 tablespoon of Sriracha
• 1 tablespoon of oil

For the peanut vinaigrette:

• 1/4 cup of peanut butter
• 2 tablespoons of rice vinegar
• 2 tablespoons of lime juice
• 2 tablespoons of palm sugar (or brown sugar or maple syrup)
• 1 tablespoon of garlic, chopped / grated
• 1 tablespoon of ginger, chopped / grated
• 1 tablespoon of fish sauce (or soy sauce) (gluten -free for gluten -free)
• 1 tablespoon of Sriracha
• 1 teaspoon of grilled sesame oil

For the salad:

• 2 cups of red cabbage, sliced
• 1 cucumber cup, sliced
• 1 cup edamame
• 1 cup of carrot, shredded
• 1/4 cup of coriander, chopped
• 1/4 mint cup, chopped
• 4 green onions, sliced
• 1/4 cup of roasted, chopped peanuts

instructions

For crisp chili rice:

1. Mix the rice, soy sauce, crisp chili and toasted sesame oil, spread over a mold and cook in an oven preheated 400F / 200C until they are crisp, about 25 to 35 minutes, mixing halfway.

For the Satay chicken pan:

2. Marinate the chicken in the mixture of the remaining ingredients for 20 minutes until night.
3. Cook the chicken in a pan over medium heat until it is cooked, about 10 to 15 minutes.

For the peanut vinaigrette:

4. Mix everything well!

For the salad:

5. Assemble the salad, mix with dress and enjoy it!

Option: Replace the lemon zest with lemongrass.
Option: Add 1 red pepper, sliced.
Note: The salad is also very cold! Keep the crisp rice separately and sprinkle before serving!

Nutritional:: CALORIES 383,, Fat 17g (2.5 g saturated,, Trans 0),, 48mg cholesterol,, Sodium 734 mg,, Carbohydrates 41g (5.5 g fiber,, Sugar 4.2g),, Protein 30g

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