Chicken Gado Gado Salad
This recipe makes one chicken breast stretch to feed a whole family, but feel free to substitute the chicken breast for handfuls shredded BBQ (rotisserie) chicken. Or leave out the chicken completely for a vegetarian meal.
chicken breast fillet
baby spinach leaves
For Satay Sauce
white wine vinegar
Make the satay sauce
Dice the onion as finely as you can.
Fry onion with the garlic in a splash of the olive oil. Cook until soft
Add all the other ingredients (except peanut butter and milk). Stir well and cook for several minutes over a medium heat.
Add peanut butter and coconut milk and cook over a low heat until the mixture thickens slightly. Set aside to cool.
Prepare salad ingredients
Cut the chicken breast fillet into thick strips. Gently fry in the olive oil until cooked through and slight browned on the outside. Set aside to cool.
Boil the eggs in a small pot of water for about 8 minutes (until hard boiled). When the eggs have 2 minutes to go, add the beans to the cooking water. Drain everything together and set side to cool.
Shred cabbage. Slice capsicum, cucumber and tomatoes. Grate carrrot. Slice cooled eggs.
When all ingredients are cooled, arrange them on a platter in layers – as beautifully as you can. Serve sauce in a bowl on the side so everyone can add the flavour as they wish.
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