Satay and chicken nashi salad

Recipes~Plus

Cooking time: Less than 30 minutes

Cuisine: Asian

Serves: 4

Type: Salad

Tools

Kitchen friendly view

Ingredients

2 nashi, quartered and cored
Squeeze of lemon or lime juice
1 large barbecued chicken, skinned, boned, torn into thick pieces
60g baby cos leaves (or baby spinach or rocket)
2-3 carrots, thinly shaved lengthwise
1⁄4 cup crunchy peanut butter
1⁄4 cup natural yogurt
1 teaspoon soy sauce

Preparation method

1. Prepare a satay dressing by combining peanut butter, yogurt and soy in a small saucepan; gradually stir in 1⁄3 cup boiling water. Stir over moderate heat until hot (do not boil).

2. Cut nashi quarters into 3 slices each. Place in a bowl; add juice and toss to coat.

3. To serve, arrange nashi, chicken, cos leaves and carrot on salad plates. Drizzle with dressing.

You can serve the dressing as a dip for the nashi, chicken and vegetables, if you like.

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Grilled chicken and corn fritters

Lemon chicken drumsticks with citrus chilli salt

Spicy chicken with orange and watermelon salad

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