Exotic salad with saté sauce
easy
90 mins
90 mins
Ingredients
- 3-4 carrots, 3 onions
- 2 Chicken breasts, salt (à approx. 375 g; with bone)
- 1 TEASPOON Peppercorns, pepper
- 1 chili pepper, 1 teaspoon butter
- 200 g Peanut butter (glass)
- 150 g unsweetened coconut milk, 1 tablespoon soy sauce (tin)
- 5 TABLESPOONS vinegar, sugar
- 1 (approx. 400 g) ripe mango
- 1 small radicchio salad
- several sheets Rocket salad
- 1 pickled cucumber
- 250-350 g Celery
- 2 small ripe avocados
- 5 TABLESPOONS lime juice, 4-6 tablespoons oil
Directions
- 1
Peel and wash the carrots. Chop one finely. Peel onions, cut one in half. Wash the meat. Boil up with carrot pieces, onion halves, 1 tsp salt, peppercorns and 1 l water. Simmer covered for about 40 minutes
- 2
Peel the ginger, carve the chilli lengthwise, remove the seeds and wash. Finely chop both and 1 onion. Fry everything in hot butter. Stir in peanut butter, coconut milk and 150 ml of the chicken stock, bring to the boil. Season to taste with soy sauce, 2 tbsp vinegar and 1 tsp sugar
- 3
Peel the mango, cut it off the stone and dice it. Clean and wash the salad, cucumber and celery. Dice cucumber. Finely chop radicchio, celery, rest of carrots and 1 onion. Peel, halve, stone and slice avocados. Sprinkle with 3 tablespoons lime juice
- 4
Lift out the meat, let it cool down a little (use broth for other purposes). Mix 3 tablespoons vinegar, 2 tablespoons lime juice, salt, pepper and a little sugar. Whip the oil into it. Remove meat from skin and bones, cut into slices. Arrange everything with marinade. Pour saté sauce over it
Nutrition Facts
490 kcal
14 g
36 g
24 g
More Delicious Recipes
