Chicken salad with sate sauce

Name: Chicken salad with sate sauce
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 2 Onions; 400 g Carrots; 2 Garlic cloves; 7-10 Tbsp Salt; 1 TEASPOON Peppercorns; 750 g Chicken breast (on the bone); 1 chili pepper; 1 small piece of fresh ginger tuber; 1 TEASPOON Butter or margarine; 150 g Coconut milk; 200 g Peanut Butter; 1 TEASPOON demerara sugar; 1 TABLESPOON Soy sauce; 1-2 TABLESPOONS Wine vinegar; 75 g Shallots; 350 g Celery; 1 Cucumber; 2 Mangoes; 1 Head radicchio salad; 250 g Rocket salad; 2 Avocados; 1-2 TABLESPOONS Lemon juice; 3 TABLESPOONS Vinegar; 3 TABLESPOONS Lime juice; 4-6 Tbsp Oil; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 7-10 Tbsp Carambola, Cape gooseberry and chilli

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

2 Onions
400 g Carrots
2 Garlic cloves
7-10 Tbsp Salt
1 TEASPOON Peppercorns
750 g Chicken breast (on the bone)
1 chili pepper
1 small piece of fresh ginger tuber
1 TEASPOON Butter or margarine
150 g Coconut milk
200 g Peanut Butter
1 TEASPOON demerara sugar
1 TABLESPOON Soy sauce
1-2 TABLESPOONS Wine vinegar
75 g Shallots
350 g Celery
1 Cucumber
2 Mangoes
1 Head radicchio salad
250 g Rocket salad
2 Avocados
1-2 TABLESPOONS Lemon juice
3 TABLESPOONS Vinegar
3 TABLESPOONS Lime juice
4-6 Tbsp Oil
7-10 Tbsp Pepper
7-10 Tbsp Sugar
7-10 Tbsp Carambola, Cape gooseberry and chilli

Directions

1
Peel onions, cut one in half. Peel carrots, cut one into pieces. Peel garlic. Boil 1 clove of garlic, carrot in pieces and halved onion in 3/4 litre water. Season with salt and peppercorns. Wash the chicken breast and cook in the broth for about 30 minutes. In the meantime press the remaining clove of garlic for the sauce through a garlic press. Dice onion very finely. Carve the chilli lengthwise, remove seeds and chop finely.
2
Peel and finely dice the ginger. Melt the fat. Fry garlic, onion, chilli and ginger in it. Deglaze with coconut milk, stir in peanut butter. Remove the chicken breast from the broth. Pour 150 ml of the broth into the sauce. Season to taste with brown sugar, soy sauce and vinegar. Peel the shallots and cut into fine slices. Clean, wash and chop the celery. Cut carrots into fine sticks. Wash and chop the cucumber. Cut mangos in half along the stone, peel and cut the flesh into small pieces. Clean, wash and chop the radicchio. Clean, wash and chop the romaine lettuce. Remove tender inner leaves. Finely chop the rest. Cut avocados in half, remove seeds and peel.
3
Clean, wash and chop the celery. Cut carrots into fine sticks. Wash and chop the cucumber. Cut mangos in half along the stone, peel and cut the flesh into small pieces. Clean, wash and chop the radicchio. Clean, wash and chop the romaine lettuce. Remove tender inner leaves. Finely chop the rest. Cut avocados in half, remove seeds and peel. Cut the flesh into slices and sprinkle with lemon juice. Mix vinegar and lime juice for the marinade. Season with salt, pepper and sugar. Gradually add the oil. Drizzle over the prepared salad ingredients and serve. Remove chicken fillets from the bone, cut into pieces and place on the salad. Serve with the sauce. Serve garnished with carambola, Cape gooseberry and chilli
4
Cut the flesh into slices and sprinkle with lemon juice. Mix vinegar and lime juice for the marinade. Season with salt, pepper and sugar. Gradually add the oil. Drizzle over the prepared salad ingredients and serve. Remove chicken fillets from the bone, cut into pieces and place on the salad. Serve with the sauce. Serve garnished with carambola, Cape gooseberry and chilli