Thai Spiced Satay Chicken Salad
Recipe by Jen Lim (@jenlimmm)
Serves 4 | 
Prep 10 min 
Ingredients
Salad
- 2 cups cooked chicken (leftover roast is great)
- 1 cup onion, finely diced
- 1 cup coriander, roughly chopped
- 1 cup spring onion, finely diced
- 1 cup carrot, shredded
- 1 cup kale, shredded
- 1 cup red cabbage, shredded
- 1 cup edamame or broad beans
- Toasted peanuts, to garnish
- Fried shallots, to garnish
Dressing
- 2 tbsp AYAM™ Thai Red Curry Paste
- 200ml AYAM™ Light Coconut Milk 200ml
- 4 tbsp crunchy peanut butter
- 1 lime, juiced
- 1 tbsp sugar
- 1 tbsp AYAM™ Light Soy Sauce
- 1 tsp minced ginger
- 1 tsp minced garlic
- 1 tbsp rice vinegar
- 2 cups water
Method
- In a large bowl, combine all salad ingredients and toss together.
- In a jar or sealable container, mix all dressing ingredients together by shaking until well combined.
- Dress your salad, and top with toasted peanuts and fried shallots for that extra crunch.
Tip: This dressing can also be used for satay marinades, as a sauce base for noodles, as a dipping sauce, or even in stir fry!
