Satay Chicken Salad


For the chicken

  • 600g (2½lbs) boneless skinless chicken
  • breast, free-range or organic
  • salt and ground black pepper, to taste
  • ¼ cup fresh coriander (cilantro),
  • finely chopped
  • 1 Tbsp de-seeded and finely chopped
  • red chilli
  • ¼ cup fresh parsley, finely chopped
  • 1 Tbsp macadamia oil

For the satay sauce

  • 1 cup raw cashew nuts, unsalted
  • ¼ cup organic almond butter
  • ¼ cup water
  • 1 Tbsp de-seeded and finely diced
  • red chilli
  • 2 Tbsp peeled and grated fresh ginger
  • 2 Tbsp tamari
  • 1 Tbsp sesame oil
  • 1 Tbsp organic maple syrup

For the salad

  • 1 packet kelp noodles
  • 1 bunch fresh kale, stems removed, leaves
  • chopped
  • 1 cup mung bean sprouts
  • 150g (5oz) snow peas, julienned
  • 1 large carrot, peeled and julienned
  • ½ medium green capsicum (bell pepper),
  • thinly sliced
  • 1 cup fresh mint
  • 1 cup fresh Thai basil
  • 1 cup fresh coriander


For the chicken

Preheat the oven to 180°C (350°F).

Season chicken with salt and pepper, then evenly coat in a mixture of coriander, chilli and parsley.

Heat macadamia oil in a small oven-proof skillet over medium heat. Sauté chicken for about 1 minute per side.

Put the skillet with the chicken in the oven (or transfer to a baking dish). Bake for 8-9 minutes, until cooked through. Let it rest for about 5 minutes before slicing.

For the satay sauce

Combine cashews with almond butter and water. Process in a Vita-mix or food processor until smooth. Add chilli, ginger, tamari, sesame oil and maple syrup to the mixture. Pulse until well incorporated.

With the motor running, pour in enough water to make the dressing smooth and creamy. For more texture, don't process the sauce as much.

For the salad

Combine kelp noodles with chopped kale, sprouts, snow peas, carrot and capsicum.

Toss salad with satay sauce, then add mint, basil and coriander. Mix well.

Serve salad with sliced chicken on top or on the side. You should have about 1 sliced breast per serving of salad.