Cooking With Bibi Aysha
Date: Thursday, 26 September 2024
Topic: Colourful Salads
Recipe of the week: Asian Chicken Salad
INGREDIENTS:
– 1kg chicken breasts, skinless and cube or cut into strips
– 1 cup teriyaki sauce
– Salt, lemon pepper, and black pepper to taste
– 2 tblsp canola oil or any other vegetable oil
– 2 cups purple cabbage,cut into strips
– 1¹/² cups carrots, grated
– 1 cup crunchy chow mein noodles, dry
– ¹/² cup roasted cashew nuts or peanuts
– ¹/² cup coriander leaves, chopped
– ¹/⁴ cup spring onions, thinly sliced
– 1 lettuce, leaves separated
– 1 large orange, peeled and separated
– Handful of chopped coriander leaves
– Handful of chopped spring onions
– 2tblsp of sesame seeds
Peanut butter dressing:
-6 tblsp smooth peanut butter
-2 to 3 tblsp soy sauce,low sodium
-1¹/² tblsp brown vinegar
-1 tblsp brown sugar
-2 tsp ground garlic or garlic to taste
-¹/²cup of lukewarm water
-Freshly squeezed lemon juice to taste
Method for the salad:
1.Marinate the chicken cubes or strips in the teriyaki sauce for 20 minutes.
2.Cover the bowl with clingwrap and refrigerate for at least 2 hours.
3.Cook the chicken pieces in butter in a non-stick pot over a medium to low heat until lightly browned on both sides.
4.Remove from heat and leave aside.
5.In a large platter, arrange lettuce leaves on the base of the platter.
6.Add purple cut cabbage strips, carrots, and orange slices.
7.Now add the chicken,noodles,nuts, and sesame seeds.
8.Add dollops of the peanut dressing over the salad, garnish with chopped coriander leaves, and chopped spring onions. Serve chilled.
Peanut butter dressing:
1.In a medium-sized mixing bowl, add all the ingredients for the peanut sauce together, then whisk until smooth and creamy.
2.Cover with a clingwrap and place in the fridge until ready to serve.
Optional: Sprinkle with sesame seeds.
