Asian-style chicken salad with green vegetables and satay sauce

Ingredients

• 400 g chicken breast fillet
• dark soy sauce
• 150 g peeled unsalted peanuts
• 200 ml coconut milk
• 2 tbsp peanut butter
• 0.5 tsp Curry Powder
• dark soy sauce
• fish sauce (from the Asian store)
• sesame seeds
• 1 romaine lettuce
• 1 cucumber

Instructions

1. 1.

   Brush the chicken breast fillet with soy sauce and marinate for 2‑3 hours. Heat 2 tbsp oil in a pan and sear the fillet on all sides. Reduce heat, cover, and gently simmer for 10‑12 minutes. Remove from pan and let cool.

2. 2.

   Roast the peanuts without fat in a pan until golden, then crush finely in a mortar. In a pot bring coconut milk, peanut butter, and curry to a boil; stir in crushed peanuts and reduce to a creamy consistency for about 5 minutes, stirring occasionally. Season with soy sauce and fish sauce, let cool. Slice just before serving.

3. 3.

   Wash the lettuce, dry, and cut into strips. Cut cucumber in half lengthwise and slice into wide sticks. Arrange lettuce and cucumber on bowls, top with sliced chicken. Add two thick dollops of sauce and sprinkle sesame seeds before serving.