Warm satay chicken salad

Serves: 4
Time to make: 20 mins

Total cost: $ 10.80 / $ 2.70 per serve

(at time of publication)

Ingredients

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

Instructions

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.

Nutrition Info (per serve)

Kilojoules 1430kJ

Calories 342cal

Protein 30g

Total fat 13g

–Saturated fat 2g

Carbohydrates 25g

–Sugars 12g

Dietary fibre 5g

Sodium 440mg

Calcium 90mg

Iron 2mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.