Warm satay chicken salad

Serves: 4

Time to make: 20 mins

Ingredients

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Satay sauce

2 teaspoons crushed garlic

1 teaspoon canola oil

small pinch chilli powder

4 tablespoons peanut butter with no salt or sugar added

1 tablespoon brown sugarlight brown cane sugarX

¼ cup lemon juice

1 tablespoon salt-reduced soy sauce

2 tablespoons sweet chilli sauce

1 cup water

1 teaspoon salt-reduced chicken stock powder

½ teaspoon coconut essence

400g chicken breast or thigh, chopped in small pieces

1 tablespoon oil such as canola or sunflower

¼ head cabbage, sliced finely

2 medium carrots, cut in rings

2 cups sliced green beans or frozen baby beans

2 medium new potatoes, cut in small wedges, steamed

2 spring onions, finely sliced

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Instructions

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1 To make sauce, fry garlic in oil for 1 minute then add the remaining ingredients and bring to the boil, stirring continuously. Simmer for 5 minutes to thicken. Allow to cool to room temperature.

2 In a frying pan cook chicken in oil and set aside. Steam cabbage, carrots and beans until lightly cooked. Allow to cool slightly before serving.

3 Assemble salad in a large flat serving platter or 4 individual wide bowls. Arrange cabbage, carrots and beans on the bottom. Add potatoes and then chicken. Pour sauce over, top with spring onions then serve.

Variations

Make it gluten free: Use gluten-free varieties of soy sauce, sweet chilli sauce and stock.

Nutrition Info (per serve)

Calories 342 cal

Kilojoules 1430 kJ

Protein 30 g

Total fat 13 g

Saturated fat 2 g

Carbohydrates 25 g

Sugar 12 g

Dietary fibre 5 g

Sodium 440 mg

Calcium 90 mg

Iron 2 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.