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Pink Lady® Thai Chicken Salad

Cooking

5 - 7 Minutes

serves

4

By Heleen Meyer

Find Pink Lady® Apples

METHOD:

Satay dressing:

Whisk all the ingredients together until well combined. Allow to stand for about 1 hour to develop the flavours.

Salad:

Heat oil over a medium heat and fry chicken on both sides until golden brown, but not cooked. Reduce the heat, add the lemon juice and cover with a lid. Simmer for 5-7 minutes or until just cooked, but not dry. Season to taste and allow to cool.

Cut chicken into slices and arrange with the rest of the ingredients on a salad platter.

Serve with the satay dressing.

Chef's Tip

  1. Freeze any extra coconut milk in a freezer container. Thaw before using again.
  2. To toast cashew nuts, toss in a hot frying pan, without any oil, until golden brown. Take care not to burn them.
  3. This satay dressing is delicious as a dipping sauce for kebabs or tossed through stir-fried veggies.

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INGREDIENTS

Satay Dressing

Salad

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