Tuesday, March 10, 2009

Chicken Satay Salad

Anything involving peanut butter is a winner in my book and this did not disappoint. Added bonus was that it was insanely easy. We made it even easier still seeing as the fella roasted a whole chicken the day before, stuffing it with garlic, parsley, onion, sage, rosemary, and lemon grass to create the best extremely juicy bird in recent memory. We used the carcass to make stock and the left over meat for this recipe, totally skipping the chicken skewer preparation.

Tada dinner in 5 minutes.

This was a welcome change from recent overly complicated meals which I will be returning to tomorrow. Until then I've had quite the evening of rude yuppies at the wine store and then the cork broke in my bottle or Carmenere so I believe the world it not so gently telling me to go to bed.

Chicken Satay Salad

2 chicken breasts
1 teaspoon fresh ginger, grated
1 garlic clove, diced
1 tablespoon, canola oil
wooden skewers, soaked in water

8 ounces of arugula or baby spinach
1 cup bean sprouts
2 carrots, ribboned
1/4 cup cilantro, chopped

1 tablespoon peanut butter
1/2 teaspoon soy sauce
1/2 teaspoon crushed red pepper
1 lime, juiced
2 tablespoons oil

Soak about a dozen wooden skewers in water for around 20 minutes so they won't scorch under broiler. Slice chicken into long strips. Toss chicken pieces in ginger, garlic, and oil then season with black pepper. Heat the broiler. Twist chicken strips in half and thread on the skewers. Broil for about 10 minutes, turning halfway through cooking time.

Whisk together all of the dressing ingredients in a small bowl. Combine arugula, bean sprouts, carrots and cilantro, divide evening among salad bowls. Top with chicken skewers and drizzle with dressing to serve.

Original recipe from The Big GL Plus Diet Planner.


Sara said...


Teh German hates peanut butter. Why do I bother with him, again?

Emily said...

That's a question up there on scale with "what is the meaning of life?"