Chicken Satay Skewers With Crunchy Salad

A great yet simple appetiser for your next family gathering can come in the form of these familiar but well-loved chicken satay skewers, slightly charred, rather tender and incredibly juicy. Hand-in-hand with it is a vibrant salad bathed in chilli lime dressing, a refresher from the enticing flavours of smoke and addictive satay sauce we can't seem to get enough of.

Yield: Serves 4
Prep Time: 20 mins
Cook Time: 30 mins
Difficulty Level: 2/5

Ingredients

• 1 kg chicken thigh fillets, chopped coarsely
• 100 g white cabbage, shredded finely
• 2 green onions, sliced thinly
• 1 trimmed celery stalk (100 g), sliced thinly
• 100 g daikon, cut into thick matchsticks
• 180 g baby salad mix
• 1 cup (80 g) bean sprouts
• ¼ cup (35 g) roasted peanuts, chopped coarsely
• ¼ cup loosely packed fresh coriander leaves
• Lime cheeks, to serve

SATAY SAUCE

• ½ cup (75 g) roasted peanuts, chopped coarsely
• 1 tbsp brown sugar
• 1 cup (250 ml) coconut milk
• 1 tsp fish sauce
• ¼ cup (60 ml) soy sauce
• 1 tsp chilli flakes
• 1 tbsp peanut butter

CHILLI LIME DRESSING

• 1 fresh small red thai chilli, sliced thinly
• ¼ cup (60 ml) lime juice
• 1 tbsp soy sauce
• 1 tbsp peanut oil

Steps

01. Make satay sauce. Stir ingredients in a medium bowl until combined.

02. Thread chicken onto eight long skewers, coat with half the satay sauce.

Cook skewers on a heated oiled grill plate (or grill or barbecue) about 10 mins, brushing occasionally with remaining satay sauce, or until chicken is cooked through.

04. Make chilli lime dressing. Place ingredients in a screw-top jar; shake well.

05. Place cabbage, onion, celery, daikon, salad mix, sprouts, peanuts and coriander in a large bowl; toss gently to combine.

06. Serve skewers with salad, dressing and lime.

TIP

If using bamboo skewers, wrap the ends in foil to prevent them from burning.

Photo: bauersyndication.com.au