Satay Chicken Salad

Nutritional Information

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!

Ingredients

  • 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

Method

  1. For the chicken: Season the chicken with the salt and pepper. Evenly coat the breast in a mixture of the coriander, chili and parsley.
  2. Preheat the oven to 180 degrees C (350 degrees F).
  3. Heat the macadamia oil in a small oven-proof skillet over medium heat. Saute the chicken for about 1 minute per side.
  4. 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.
  5. For the salad: Combine the kelp noodles with the chopped kale, sprouts, snow peas, carrot and capsicum.
  6. Toss the salad with the satay sauce, then add the mint, basil and coriander. Blend all the ingredients until they are well mixed.
  7. Serve with the sliced chicken on top or the side. You should have about 1 sliced breast per serving of the salad.
  8. For the satay sauce: Combine the cashews with the almond butter and water and process in a Vita-mix or food processor until smooth.
  9. Add the chili, sesame oil, ginger, maple syrup and tamari to the mixture, and pulse until well incorporated.
  10. 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.