Peanut chicken summer salad

Peanut chicken summer salad

Peanut chicken summer salad

  • Main
  • easy
  • 4
  • 60 minutes, plus at least 1 hour marinating time

PT1H

PT1H

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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
  • 4 free range chicken breasts
2
Place the chicken into a bowl with the chopped parsley or coriander, the lemon zest and juice and the sunflower oil
  • 3 tbsp of parsley, chopped, or coriander
  • 4 tbsp of sunflower oil
  • 1/2 lemon, juice and zest
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
  • 1 pinch of salt
  • 1 pinch of black pepper
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
  • 50g of creamed coconut
  • 6 tbsp of hot water
  • 125g of peanut butter, crunchy
  • 2 pinches of turmeric
  • 3 tbsp of shallots
  • 3 tbsp of soy sauce
  • 1 tsp ginger
  • 1 red chilli, large, mild and finely chopped
  • 1 pinch of salt
  • 1 pinch of pepper
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 quail eggs
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
  • 12 new potatoes
  • 1 sprig of fresh mint
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
  • 250g of French beans
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
  • 3 large vine tomatoes
9
Peel the cucumber, cut in half lengthways and scoop out the seeds. Dice the remaining flesh
  • 1/2 cucumber
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
  • 2 tsp white wine vinegar
  • 1/2 tsp lemon juice
  • 1 tsp Dijon mustard
  • 1 pinch of salt
  • 1 pinch of black pepper
  • 175ml of extra virgin olive oil
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
  • 6 little gem lettuce hearts
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
  • 4 spring onions, peeled and finely sliced
  • 1 bunch of flat-leaf parsley

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