Chicken Satay Salad | Reader's Digest Australia
This delicious salad is prepared with marinated strips of chicken that have first been threaded onto skewers and grilled. The chicken is served on a bed of rice and crunchy vegetables and drizzled...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.readersdigest.com.au.
Cooking tools:
- Grill
- Metal skewer
- Microplane
- Grater
- Colander
- Saucepan
- Stove
- Mixing bowl
- Plastic wrap
- Refrigerator
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Tongs
- Serving platter
Ingredients
- 550 g skinless, boneless chicken breast fillets
- 2 tablespoons sunflower oil
- 3 tablespoons salt-reduced soy sauce
- 1 tablespoon fish sauce
- 2 cloves garlic, crushed
- 1 tablespoon grated fresh ginger
- 21/4 cups (250 g) basmati rice, rinsed
- 1 cup (100 g) sliced snow peas
- finely grated zest of 2 limes
- freshly squeezed juice of 2 limes
- 2 tablespoons chopped fresh coriander leaves
- 3 cups (225 g) shredded Chinese cabbage
- 1/4 telegraph cucumber, diced
- 4 spring onions, sliced
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