The reduced calorie thing seems to be going well, so far.
We’re managing to survive without crisps, chocolate, cake…that sort of thing. Sausages and pies are off the list and have been replaced with meals like this poached chicken and salad.
This isn’t just ANY chicken salad though, it’s a ‘Claire and Ed’s Spicy Satay Noodle Salad’
Don’t you think that it’s so much easier to eat salads when the sun finally comes out?
Ed made the satay sauce this time, I realise now that this was a ruse so that he could sneak a spoonful of peanut butter and a nugget of sugar during the process.
If you haven’t poached chicken to use in a salad before, this method is really worth a try. It’s very easy and gives you moist tender strips of chicken that feel inordinately healthy.
Our salad was made up of baby spinach leaves, sliced peppers and cucumber, blanched sliced baby-corn and a pack of rice vermicelli noodles that had been soaked in boiling water for 5 minutes, then refreshed. George joined in and made his favourite gyoza dipping sauce as a salad dressing.
I tossed the chicken pieces in the satay sauce, sat it on top of the noodles and salad, then sprinkled on some sesame seeds and chilli flakes.
The rest of the satay got served alongside for dipping.
The technical bit:
To poach the chicken
Add plenty of salt to a medium pan of cold water then add your chicken breasts, bring it all to the boil then remove from the heat and leave it with the lid on for 20 minutes. Then take the chicken out of the water and leave to one side. When it’s cooled a little shred it up with your fingers.
George’s gyoza dipping sauce
-
- Mustard
- Lemon grass
- Honey
- Soy Sauce
- Garlic Oil
- White Balsamic
- Sunflower oil
“Put in how much you like of everything and then whisk it all together”
The satay sauce
-
- 2-3 tablespoons of peanuts butter and a handful of crushed peanuts
- 3/4 can of coconut milk
- 2 tsp of curry paste
- 2 dessertspoons of muscovado sugar
- 2 tsp lemon or lime juice
- Some salt
Heat the coconut milk and curry paste in a pan for 5 minutes to melt it together. Add the sugar, peanuts and lemon juice and simmer gently for around 30 minutes, stirring regularly. The sauce will gradually thicken and darken and some of the oil will come to the surface. Add salt to taste.
sara phillips
July 22, 2012
Sounds delicious definitely going to try this I love asian salad
thingswemake.co.uk
August 6, 2012
It was lovely and fresh tasting.
Honey Brown13
July 22, 2012
Makes me want some salad right now!!!!!!!!
thingswemake.co.uk
August 6, 2012
we are still on the salad kick…just had a couscous and pea shoot salad too.
Sisters in the Kitchen
July 22, 2012
Yum, this salad looks so lovely and summery… yes your right! Sun shining helps with salad.
thingswemake.co.uk
August 6, 2012
I need stodge when it’s cold and wintery so I have to make the most of a bit of sun.
egg me on
July 23, 2012
Very impressed that you’re keeping up with the healthy eating … in summer no less! What a challenge. You guys should be proud. And proud of this awesome looking dish. I love the sound of George’s sauce. That kid’s got some skills.
thingswemake.co.uk
August 6, 2012
Y’know what though…we have hit a wall and we are really craving a steak right now!
saralelayec
July 23, 2012
Hi
I really love your blog and recipes 🙂 thats why I wanted you to know I nominated you for the One lovely Blog and Versatile Blogger award! For further info please check my post : http://foodingrookie.wordpress.com/2012/07/23/one-lovely-blog-and-versatile-blogger-awards/ where I link you back 🙂
Well deserved!
Cheers!
Sara
thingswemake.co.uk
August 6, 2012
Hi Sara, thanks.
Savory Simple
July 24, 2012
This looks like a wonderful no-guilt dinner!
thingswemake.co.uk
August 6, 2012
….no guilt dinners have to be followed by pudding though 😉
audrina1759
July 31, 2012
It looks very tasty.
thingswemake.co.uk
August 6, 2012
yeah, I could eat the satay on it’s own…just with a spoon!