A fair few ingredients go into making this glorious peanut and chicken salad recipe, but the results are to die for. The chicken is marinated in parsley and lemon juice before cooking, and is served with a luscious summery salad, vinaigrette and rich peanut sauce

Method
1.
Use a sharp knife to cut the small strip of under-fillet away from each chicken breast, then slice the breasts lengthways into 3 strips - you will be left with 4 strips of chicken per breast
2.
Place the chicken into a bowl with the chopped parsley or coriander, the lemon zest and juice and the sunflower oil
3.
Mix well, adding a pinch of salt and pepper to season. Cover the bowl with cling film and set aside in the fridge to marinate for at least 1 hour
4.
For the peanut butter sauce, pour the coconut cream and hot water into a bowl, stir well to combine then add the peanut butter and mix well. Add the remaining ingredients, mix to make a fairly thick sauce, season and set aside
5.
Bring a pan of salted water to the boil. Lower in the quail's eggs and boil for 3 minutes. Remove from the boiling water and plunge immediately into cold, running water to cool. Once cold, peel carefully and set aside in a bowl of cold water
6.
Place the potatoes in a saucepan of cold, salted water along with a sprig of mint. Bring to the boil and cook until the potatoes are just tender, then drain and set aside
7.
Bring a saucepan of salted water to the boil, drop in the French beans and blanch for 3 minutes. Refresh immediately under cold running water, then drain and set aside
8.
Use a sharp knife to cut a cross into the base of each tomato and place in a bowl. Pour over boiling water and leave just long enough to loosen the skin (don’t leave the tomatoes in the boiling water any longer than necessary as you don’t want to ‘cook’ the tomatoes). Remove the skins, cut the tomatoes into quarters and set aside
Understanding concasse
Concasse is a term meaning to roughly chop an ingredient. The term is most specifically applied to tomatoes, with tomato concasse being a tomato that has been peeled, seeded, and chopped to specified dimensions
9.
Peel the cucumber, cut in half lengthways and scoop out the seeds. Dice the remaining flesh
10.
For the dressing, whisk together the white wine vinegar, lemon juice, Dijon mustard and a pinch of salt and pepper. Slowly add the oil, whisking continuously. Check the seasoning and set aside
11.
Preheat the oven to 180°C/gas mark 4
12.
For the chicken, heat a non-stick frying pan until hot. Add the chicken strips (you may need to do this in batches) and fry quickly, turning to colour until evenly seared. Transfer to a roasting tin and place in the oven for 10 minutes. Alternatively, if doing this for a small number of people you could finish the chicken pieces in the frying pan
13.
To assemble the salad, break the lettuce hearts into a large bowl or onto serving plates. Arrange all of the remaining ingredients (you can either leave the quails eggs whole or slice them in half), apart from the parsley, on top
14.
Once ready to serve, season the salad, drizzle over some vinaigrette dressing and top with the chicken strips. Spoon some peanut butter sauce over the chicken, chop the parsley and scatter this and the sliced spring onions over the chicken. Serve immediately
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Ingredients

Chicken

Peanut butter sauce

  • 50g of creamed coconut
  • 6 tbsp of hot water
  • 125g of peanut butter, crunchy
  • 2 pinches of turmeric
  • 3 tbsp of shallots, finely chopped
  • 3 tbsp of soy sauce
  • 1 tsp of ginger, finely grated
  • 1 red chilli, large, mild and finely chopped
  • 1 pinch of salt
  • 1 pinch of pepper

Salad

Vinaigrette

To serve

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