CHICKEN SATAY SALAD
Marinate chicken breasts, then drizzle with a punchy peanut satay sauce for a no-fuss, midweek meal that's high in protein and big on flavour
Provided by Sara Buenfeld
Categories Dinner, Lunch, Supper
Time 25m
Number Of Ingredients 15
Steps:
- Pour the tamari into a large dish and stir in the curry powder, cumin, garlic and honey. Mix well. Slice the chicken breasts in half horizontally to make 4 fillets in total, then add to the marinade and mix well to coat. Set aside in the fridge for at least 1 hr, or overnight, to allow the flavours to penetrate the chicken.
- Meanwhile, mix the peanut butter with the chilli sauce, lime juice, and 1 tbsp water to make a spoonable sauce. When ready to cook the chicken, wipe a large non-stick frying pan with a little oil. Add the chicken and cook, covered with a lid, for 5-6 mins on a medium heat, turning the fillets over for the last min, until cooked but still moist. Set aside, covered, to rest for a few mins.
- While the chicken rests, toss the lettuce wedges with the cucumber, shallot, coriander and pomegranate, and pile onto plates. Spoon over a little sauce. Slice the chicken, pile on top of the salad and spoon over the remaining sauce. Eat while the chicken is still warm.
Nutrition Facts : Calories 353 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 21 grams sugar, Fiber 7 grams fiber, Protein 38 grams protein, Sodium 1.6 milligram of sodium
CHICKEN SATAY SALAD
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat a grill or grill pan to medium high. Slice the chicken breasts 1/2 inch thick and toss with 2 tablespoons peanut sauce, 1/2 tablespoon vegetable oil, 1/4 teaspoon salt, and pepper to taste in a bowl. Grill the chicken until just cooked through, about 2 minutes per side. Transfer to a plate.
- Whisk the remaining 5 tablespoons peanut sauce and 2 1/2 tablespoons vegetable oil, the lime juice and 2 tablespoons water in a large bowl. Add the lettuce, cucumber, carrot, bell pepper and cilantro and toss. Season with salt and pepper and divide among bowls. Top with the chicken, peanuts and more cilantro.
- Per serving: Calories 363; Fat 20 g (Saturated 2 g); Cholesterol 66 mg; Sodium 208 mg; Carbohydrate 15 g; Fiber 5 g; Protein 32 g
Nutrition Facts : Calories 363 calorie, Fat 20 grams, SaturatedFat 2 grams, Cholesterol 66 milligrams, Sodium 208 milligrams, Carbohydrate 15 grams, Fiber 5 grams, Protein 32 grams
CHICKEN SATAY
Provided by Rachael Ray : Food Network
Categories appetizer
Time 10m
Yield 4 appetizer servings
Number Of Ingredients 5
Steps:
- Preheat grill to medium-high heat.
- In a small mixing bowl, whisk together the apple juice, peanut butter, soy sauce and the red curry paste.
- Add the chicken tenders to the heated grill and cook, about 3 to 5 minutes per side.
- Remove from the grill and top with the sauce.
CHICKEN SATAY SALAD
Now I am not a big salad fan, especially during the Ontario cold winters but this is a salad that I can eat year round. Warm marinaded chicken or shrimp served over a bed of vermicelli, greens and shredded vegetables that has been lightly drizzed with or tossed with a flavourful dressing. This recipe is great when served with either the Spicy Sweet-And-Sour Dipping Sauce (Recipe #414410) or Kim's Satay Sauce (Recipe #414414). Also, use organic carrots for better flavour!
Provided by Kim A. Heaphy
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine the first three ingredients in a bowl. Cut the chicken breast into very thin slices, about 1/6 of an inch thick. Add the chicken (or shrimp) to the marinade and cover with plastic wrap. Allow to marinade for at least 2 hours or refrigerate overnight.
- Cook vermicelli according to package directions and then rinse under cold water and drain.
- Peel carrots and then either shred or julienne them.
- Arrange noodles on a plate and top with the lettuce, carrots and bean sprouts.
- Heat a pan over high heat and add a teaspoon of oil. Heat until almost smoking hot! Add the chicken in batches and quickly sear for about 1 to 2 minutes, until golden brown on both sides. Place chicken on top of noodles and salad and sprinkle with cilantro.
Nutrition Facts : Calories 1006.6, Fat 22.1, SaturatedFat 5.3, Cholesterol 109, Sodium 1267.6, Carbohydrate 138.1, Fiber 8.3, Sugar 8.6, Protein 60.4
SHREDDED, SAUCY BBQ CHICKEN SAMMIES
Provided by Rachael Ray : Food Network
Time 25m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Bring liquids to a simmer in a small to medium skillet and slide in the chicken breast meat. Gently poach the chicken 10 minutes, turning once about after 5 minutes.
- While chicken poaches, heat a second medium skillet over medium low heat. To hot skillet, add extra-virgin olive oil and garlic and onion and gently saute until chicken is ready to come out of poaching liquids. Combine the next 5 ingredients in a medium bowl and reserve.
- When the chicken has cooked through, add 2 ladles of the cooking liquid to the bowl, combining with the sauces, spices, brown sugar and tomato paste. Once the liquids and seasonings are combined, remove chicken, slice it, and transfer to the medium bowl. Using 2 forks, shred the chicken and combine with the liquids. Add the shredded chicken to the onions and garlic and combine well. Simmer together 5 to 10 minutes, using extra cooking liquids to make your chicken as saucy as you like.
- Combine sour and sweet pickles in a small bowl. Split rolls and fill with scoops of shredded chicken. Top with pickle relish and serve.
CHICKEN SATAY
This recipe is part of Food Editor Barney's 'cooking with kids' series. Here, Barney and his daughter Maisie make chicken skewers with peanut sauce
Provided by Barney Desmazery
Categories Main course
Time 40m
Yield Makes 12
Number Of Ingredients 16
Steps:
- KIDS the writing in bold is for you. GROWN-UPS the rest is for you. Make a yummy marinade. Peel the ginger and help them to finely grate it and tip it into a bowl. Repeat with the garlic and lime zest. Halve the lime and get your child to juice it, then mix it in a bowl with the honey, soy, curry powder and peanut butter. Get them to give it a good mix, adding a small splash of water if it's too stiff, then help them spoon two-thirds of the mix into a small pan. Set aside for Step 4.
- Now for some chicken bashing! Put the chicken in the sandwich bag, one breast at a time, getting your child to flatten each one with a rolling pin or a meat mallet - this isn't essential, but they like doing it.
- Mix the chicken with the marinade you made. Cut the chicken into strips, tip it into the remaining third of the peanut-butter mix, then get your child to stir well. Cover with cling film and chill until required. This can be done up to 3 hrs ahead.
- Cook your tasty sauce. While the chicken is marinating, pour the coconut milk into the pan and get your child to stir together with the peanut butter mix. The sauce needs to be heated gently and stirred - suitable for confident seven- or eight-year olds, under strict adult supervision.
- 'Sew' the chicken onto the skewers. The chicken needs to be threaded into 'S' shapes onto the skewers. Get your child to thread the skewers away from themselves, being careful of the sharp points. Younger ones might find this a little fiddly, so they could just push on small chunks.
- Paint the tray with oil and cook the chicken. Heat the grill to high and get your child to brush a baking tray with oil. They can then line up the skewers on the tray. Grill the skewers for about 10 mins, turning occasionally, until lightly charred.
- Make cucumber ribbons with a peeler. Using a swivel-blade peeler, get your child to peel the cucumber into a bowl, then carry on peeling the cucumber flesh into ribbons until they get to the seeds. Repeat with each side of the cucumber.
- Mix a dressing for the cucumber. Get your child to mix the vinegar and sugar until the sugar dissolves - explain what dissolves means. Add the sweet chilli, if using, then pour over the cucumber. Add coriander if your child likes it, or serve on the side for the grown-ups. To serve, put the skewers on a platter, the sauce and salad in bowls, and serve with rice and lime wedges on the side.
Nutrition Facts : Calories 117 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 12 grams protein, Sodium 0.3 milligram of sodium
CHICKEN SATAY
Why go out for Thai food when you can make it at home? These delicious Thai-style chicken satay are made of chicken marinated in a peanutty sauce, and then grilled.
Provided by BROWNYN
Categories World Cuisine Recipes Asian Thai
Time 2h40m
Yield 12
Number Of Ingredients 8
Steps:
- In a mixing bowl, combine peanut butter, soy sauce, lime juice, brown sugar, curry powder, garlic and hot pepper sauce. Place the chicken breasts in the marinade and refrigerate. Let the chicken marinate at least 2 hours, overnight is best.
- Preheat a grill to high heat.
- Weave the chicken onto skewers, then grill for 5 minutes per side.
Nutrition Facts : Calories 162.4 calories, Carbohydrate 4.1 g, Cholesterol 68.4 mg, Fat 3 g, Fiber 0.7 g, Protein 28.8 g, SaturatedFat 0.7 g, Sodium 693.9 mg, Sugar 1.8 g
CHICKEN SATAY
Make and share this Chicken Satay recipe from Food.com.
Provided by Rita1652
Categories Chicken
Time 14m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Cut thin (1/4-inch) slices that run the length of the chicken breast (each slice will be 1 inch by 4 inches by 1/4 inch approximately) to get 16 slices.
- If you find it difficult to cut thinly through fresh meat, leave it in the freezer for 15-20 minutes to harden slightly and then slice.
- Place the chicken strips in a plastic freezer bag.
- Add all the marinating ingredients and gently toss until well mixed.
- Let the chicken marinate in the fridge for at least 2 to 24 hours.
- When ready to cook the satays, stir chicken in its marinade and then thread each slice onto a skewer, working the skewer in and out of the meat, down the middle of the slice, so that it stays in place during grilling.
- Baste the chicken with oil or coconut milk and grill on a barbecue or under the broiler.
- Cook for not much more than 2 minutes each side, turning fairly often to prevent unnecessary burning, and baste one more time with oil or coconut milk.
- The satays are done when they have turned golden brown and crispy along the edges.
- Serve on lettuce leaves, decorated with fresh cilantro leaves, and accompanied by a small bowl of Peanut Sauce on the side.
CHICKEN SATAY NOODLE SALAD
A quick meal using rotisserie chicken and my favorite ingredient - peanut butter! June- July 2007 Rachel Ray - untried by me will edit when I do!
Provided by MA HIKER
Categories Spaghetti
Time 15m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Bring a large pot of water to boil, salt it and add the pasta cooking until al dente. Drain and rinse under cold water, setting aside.
- While the pasta is cooking, in a large bowl, whisk together the peanut butter, honey and 1/4 cup warm water.
- Whisk in the tamari, lime juice, hot pepper sauce, and garlic.
- Pour in the oil in a steady stream, whisking to combine.
- Add the reserved noodles and toss to coat.
- Place the noodles in 4 shallow bowls and top with the chicken, spinach, carrots, scallions, peanuts and cilantro.
Nutrition Facts : Calories 840.9, Fat 31.9, SaturatedFat 5.7, Cholesterol 52.5, Sodium 1214.2, Carbohydrate 105, Fiber 3.1, Sugar 12.4, Protein 44.6
EXTREME MAKEOVER CHICKEN SALAD SAMMY
Provided by Tina Ruggiero
Categories Sandwich Chicken Nut Poultry Back to School Lunch Walnut Arugula Radish Healthy Grape Dill Green Onion/Scallion Peanut Free Soy Free
Yield 4 sandwiches
Number Of Ingredients 11
Steps:
- To cook the chicken, bring a saucepan of water to a boil over high heat. Add the chicken and simmer for 15 minutes, or until cooked through. Remove from water and cool completely. When cool, cut into 1/2-inch/1.3-centimeter dice. Place in a bowl with the grapes, walnuts, dill, scallions, yogurt, salt and black pepper. Stir to combine.
- To assemble the sandwiches, place 4 slices of bread on a work surface. For each sandwich, top with 1/2 cup/10 grams arugula, 1/2 cup/70 grams chicken salad, 1/4 cup/29 grams sliced radishes and another piece of bread.
- You can also try substituting shrimp for the chicken and hazelnuts for the walnuts!
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