Hi friends!
So I’ve been hidden under a gigantic mound of textbooks and flashcards this week. Unfortunately for me, I managed to pick up a cold from somewhere…and it looks like he’s settling on in. I won’t bore you with the icky, miserable details, we’ve got too much to catch up on. Funny story: we went grocery shopping on Saturday and someone who shall remain nameless (hint: rhymes with hum) accidentally dropped a bag of sugar on the ground and spilled it everywhere! She then proceeded to leave a fine, powdery trail behind her (bless.) I am dedicating this recipe to her as it was her birthday this very week! (Another year older and just as clumsy.) So let’s get on with it shall we? The recipe I’ve got for you today is Satay chicken salad (warning: things may get a little bit saucy (; )
Before we start I want to introduce you to our superstar ingredient this week…the mighty, yet humble kale. Kale is chock full of goodies: beta carotene, vitamin K, vitamin C and calcium (not to name drop or anything.) He is often pulverized into those trendy green smoothies, but I feel he is truly at his best in a salad.
This recipe was inspired when flicking through my kindred spirit’s new cookbook. -Annabel Langbein “Through the seasons”
Here’s the recipe:
Satay chicken salad -Serves 3 (generously)
- 1 chicken breast, cooked and cut up (feel free to use up leftovers from last night’s roast)
- 1/2 a capsicum (or 5 mini ones…which are way more fun!)
- 1 1/2 stalks celery
- 1/4 red onion, diced
- 2 cups cabbage
- 2 cups kale, chopped
- 1/4 of a telegraph cucumber (that’s the long one)
- 1/4 of an avocado, cubed
- 1 tomato
- 1 carrot, grated
And once you have all that, the rest is easy!
You can start by chopping up your capsicum. Check these beauties out! (See! I told you they were cute. Like wee baby chilies.)
Then you need to cut up your cucumber like so:
Next your celery. I make no apologies for this crunchy (rabbity) addition, but if you are too soft to handle the punch it packs then (suck it up!) just leave it out.
Next you need to summon your inner ninja (you know you want to) and chop your cabbage.
Here’s our bashful superstar! 
Give your salad a bit of a mix now…
Then add all the rest of your ingredients
Finally, you can make your sunny satay sauce ( note that spectacular alliteration.)
To make the sauce (and you really should!), you mix 1/2 cup boiling water, 1/4 cup peanut butter, 1 Tbsp soy sauce, 1 Tbsp apple cider vinegar, and pop it in the microwave for 30 secs. Stir it and then put it in for another 30 secs. It should look like mine. If it gets a little thick, then water it down.
Mix your salad up, sprinkle over 1/2 cup chopped peanuts and then merrily add your glorious sauce.
Grab a plate and pile it up.
Nothing says summer like a big plate of salad!…Well except maybe the beach, and watermelon…and ice tea….
Hmmm I think I should probably get back to those textbooks.
Until next time…make a kale smoothie, release your inner ninja and whip up this salad for lunch.
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