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Satay Chicken Salad
Kelp noodles are a mineral dense alternative to pasta. The variety of different colored, plant-based foods in this dish brings a range of antioxidants. Studies show that variety is vital to longevity!
- For the chicken: 600g (2 1/2 pounds) boneless skinless chicken breast, free range or organic, salted and peppered to taste
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup coriander (cilantro), finely chopped
- 1 tablespoon red chili, seeded and finely chopped
- 1 tablespoon macadamia oil
- For the salad: 1 packet kelp noodles
- 1 bunch fresh kale, stems removed, leaves chopped
- 1 cup mung bean sprouts
- 150g (5 ounces) snow peas, julienned
- 1 large carrot, peeled and julienned
- 1/2 medium green capsicum (bell pepper) thinly sliced
- 1 cup fresh mint
- 1 cup fresh Thai basil
- 1 cup fresh coriander
- For the satay sauce: 1 cup raw cashew nuts, unsalted
- 1/4 cup organic almond butter
- 1/4 cup water
- 1 tablespoon red chili, seeded and finely diced
- 2 tablespoons fresh ginger, peeled and grated
- 2 tablespoons tamari
- 1 tablespoon sesame oil
- 1 tablespoon organic maple syrup
- For the chicken: Season the chicken with the salt and pepper. Evenly coat the breast in a mixture of the coriander, chili and parsley.
- Preheat the oven to 180 degrees C (350 degrees F).
- Heat the macadamia oil in a small oven-proof skillet over medium heat. Saute the chicken for about 1 minute per side.
- Put the chicken in the oven, or transfer it to a baking dish, and bake for 8 to 9 minutes, until cooked through. Let it rest for about 5 minutes before slicing it.
- For the salad: Combine the kelp noodles with the chopped kale, sprouts, snow peas, carrot and capsicum.
- Toss the salad with the satay sauce, then add the mint, basil and coriander. Blend all the ingredients until they are well mixed.
- Serve with the sliced chicken on top or the side. You should have about 1 sliced breast per serving of the salad.
- For the satay sauce: Combine the cashews with the almond butter and water and process in a Vita-mix or food processor until smooth.
- Add the chili, sesame oil, ginger, maple syrup and tamari to the mixture, and pulse until well incorporated.
- With the motor running, pour in enough water to make the dressing smooth and creamy. For more texture, don't process the sauce as much.