Crunchy Chicken Salad with Spicy Peanut Dressing

When I take lunch orders from my sisters, their response is something akin to ‘make it simple, healthy, quick, new, and … oh … you know … a la carte!!

Although they have specific criteria’s, I see it as a challenge - if I can please them, I can please anyone, and my latest creation did just that! Healthy salads are great for lunches. This one ticked all the right boxes, and with a harmless handful of fried noodles to curb those crispy cravings, I feel this dish is a winner!

As for the dressing - not all need to be loaded with oil. Some of my favourite combinations are made from fresh, healthy ingredients like my spicy peanut dressing. It’s packed with lovely Asian herbs and flavours, great for your immune system, and also delivers that hit of protein.

So my food tip for today is – don’t mistake your cravings for naughty needs. Your body only requires some cheerful cheats in order to feel satisfied and happy.

Ingredients

Serves 6

3 chicken breasts, fat trimmed

1 L coconut milk (Not in a can but a carton, I like So Good or Pure Harvest Coco Quench)

3 medium carrots, grated

½ red cabbage, halved, thinly sliced

1 cos lettuce, washed, halved, thinly sliced

1x 100g packet fried noodles

Spicy peanut dressing

3 tbsp. 100% natural crunchy peanut butter

3 tbsp. light coconut cream

½ bunch coriander (including root)

1 medium red chilli, stem removed

1 thumb-size ginger

2 tbsp. soy sauce

1 tbsp. lime zest

2 limes, juice of   

Method

1.    Place the chicken breasts and coconut milk in a heavy based saucepan. Bring to a gentle simmer and cook for 12-14 minutes or until the chicken is cooked through. Remove the chicken from the milk and set aside to cool for 5 minutes

2.    To make the peanut dressing, blitz all the ingredients in a food processor with 1/2 cup of cold water until a smooth loose sauce. Add more water if needed. Season to taste and set aside.

3.   Toss the carrot, cabbage and cos lettuce in a large salad bowl. Slice the cooked chicken into thin strips and toss through the salad

4.    Mix half the peanut dressing through the salad and scatter the fried noodles over the top

Tip: Serve the remaining peanut dressing on the table with a spoon for people to help themselves.