Satay chicken salad
|3||Chicken breasts, skinned and boned|
|¾ cup||Coconut cream|
|½ cup||Peanut butter, crunchy|
|2 Tbsp||Soy sauce|
|1 tsp||Ground cumin|
|2 tsp||Lemon juice|
|½||Broccoli, cut into small florets|
|125 g||Cabbages, shredded|
|1 cup||Bean sprouts|
|1||Carrot, cut into matchsticks|
|½||Telegraph cucumber, sliced|
|2 cups||Crispy noodles|
- Place the chicken breasts in a saucepan, cover with water, bring to the boil and then gently simmer until chicken is cooked through. Remove from the heat and allow to cool, then chop into bite-sized pieces.
- Meanwhile, in a small saucepan, mix together coconut cream, peanut butter, soy sauce, cumin and lemon juice. Heat, stirring until sauce comes to the boil, and add water as needed until you get a smooth sauce.
- In a large bowl, toss together broccoli, cabbage, bean sprouts, carrot, cucumber and crisp fried noodles. Arrange on a platter, cover with chopped chicken and pour over satay sauce. Serve at once.