Crispy rice chicken salad with satay sauce

4.4 70 ratings

Prep. 20 min

Total 1 h

4 portions

Ingredients

Crispy rice

cooked rice long grain, chilled (see Tip)
500 g
soy sauce
2 tbsp
sesame oil to drizzle

Poached chicken

hot water
1000 g
chicken breast (approx. 300 g), cut in half lengthways
1

Satay sauce

water
90 g
red curry paste
20 g
peanut butter
100 g
rice wine vinegar
15 g
soy sauce
10 g
caster sugar
10 g
fish sauce
5 g
spring onions/green onions thinly sliced
2
continental cucumber thinly sliced
1
fresh mint leaves only
2 sprigs
fresh coriander leaves only
2 sprigs
fresh long red chilli thinly sliced
1
lime juiced
1

Zesty dressing

sweet chilli sauce
80 g
freshly squeezed lime juice
60 g
fish sauce
40 g
dark brown sugar
15 g

To assemble

roasted salted peanuts (optional) roughly chopped, to serve
50 g
fried shallots to serve
black sesame seeds to sprinkle

Difficulty

easy

Nutrition per 1 portion

Sodium 1577 mg

Protein 21.2 g

Calories 2018.9 kJ / 482.5 kcal

Fat 18.1 g

Fibre 4.3 g

Saturated Fat 4 g

Carbohydrates 62.7 g

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