This chicken satay salad bowl is a combination pre marinated and cooked chicken with cabbage and a creamy satay sauce.
It is so cold. I hate to state the obvious and join the weather man crew, but it has to be said. My toes are curling up. I have goosebumps on my arms and even my face! I’m in need of a brew but my teeth are chattering so I’m going to wait till they stop. Then I will go and turn the heating up and make myself a big cuppa.
Most parents are an unbelievable blessing? When I think about anything happening to my parents, I just cannot allow that thought to develop because I instantly well up. I suppose that type of unconditional love is so rare to find. Stopping this subject now, I cannot cope. Basically, I just love them to pieces and i am really missing them at the moment. Aah well!
Today, i am starting a bit of a detox/cleanse type of thing. I know! I know! I am always doing these mini detoxes. It’s a two week challenge to see how much better I can feel by treating myself better in the three areas of mind, body and soul. So I will be eating light, drinking smoothies/juices, treating my skin better, sleeping on time, doing some appropriate exercise etc etc. At the end of the two weeks, I will do a little post about how it went and hopefully have a bunch of new recipes for you guys! Also at the end of the two weeks, I will be back to studying. I’m both excited and nervous about it. I don’t know why I get so nervous about EVERYTHING! I wish I was more chilled out!
My husband will be doing this detox/cleanse too. He just doesn’t know it yet! Haha no I have very briefly touched on it but we haven’t really had the chance to get into the finer details.
I have updated this recipe to make it healthier and eliminated the Salad Cream!
Chicken Satay Salad Bowl
- 2 lb or 450g chicken breast cut into strips
- 4 tbsp Soy Sauce
- 2 tbsp Honey
- 1 tbsp oil
- Salt and Pepper to taste
- 125 g smooth peanut butter
- 3 garlic cloves crushed
- 1 tbsp sesame oil
- 3 tbsp soy sauce
- 1 tbsp Honey
- 2 tbsp Sriracha or Hot Sauce
- 2 tbsp lime juice
- 200 ml coconut milk Half a Tin
- 3 tbsp water
- Salt to taste I use 1/4 tsp
- 1/4 small Red Cabbage chopped finely
- 1/8 small White Cabbage chopped finely
- 1 Carrot grated
- 1/4 a small Red Onion sliced finely
Combine the ingredients for the chicken and allow to marinade for an hour.
Heat oil in a non stick frying pan over high heat.
Add the chicken and cook until golden and cooked through, then transfer to a plate.
In a small/medium bowl combine all the ingredients for the sauce and mix well.
Combine all the ingredients for the salad in a large salad bowl.
Add the Chicken and top with some of the sauce.