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Friday, January 31, 2020

Chicken Satay Salad

My friend Rudi made this delicious salad for a beach picnic recently. It was so good I had to ask him to write the recipe down for me. I've added this recipe to my blog because I will promptly lose the piece of paper Rudi wrote on, and this is the only way I will ever find the recipe again. Besides, I know my followers will enjoy this recipe too.

  • 1 boneless chicken breast
  • 4 tablespoons peanut butter
  • 2 tablespoons mayonnaise
  • 1 tablespoon pickled ginger chopped very fine
  • 1 tablespoon pickled ginger juice
  • 1 teaspoon Sambal (Salsa Picante de Ajos)
  • 1 teaspoon Kecap Manis (sweet soy sauce)
  • Cook the chicken in a skillet for about 12 minutes, let it cool, shred it and set aside.
  • Preparing the dressing (it's a coating, not a thick sauce)
  • Mix the pickled ginger, pickled ginger juice, peanut butter, mayonnaise, sambal and kecap manis in a saucepan over low/medium heat. Add just enough hot water to thin the mixture to a syrupy dressing, not a thick sauce.
  • Add the shredded chicken to the dressing and mix well.
  • Let cool and serve with crackers.
Important Notes:
  • This is supposed to be a dressing, not a thick sauce.
  • If you don't have Kecap Manis, this link will provide an easy recipe to make your own.
  • You can always add, but you can't take it out, so start with a little less of each of the dressing ingredients and add more to adjust for your personal taste.
  • The golden rule.... Taste, Taste, Taste!

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