Chicken Satay Salad with Peanut Dressing

BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.

Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.

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Serves: 4-6 servings

Ingredients
For the chicken:
½ cup coconut milk
3 teaspoons coconut sugar or honey
2 garlic cloves, minced
2 teaspoons tamari or soy sauce
2 teaspoons lime juice
2 teaspoons sesame oil
1 teaspoon ground coriander
½ teaspoon turmeric
½ teaspoon cumin
¼ teaspoon cinnamon
1 heaped teaspoon minced ginger
½ teaspoon himalayan sea salt
1½ pounds organic or free-range chicken breasts, thinly sliced lengthwise for skewering

For the Salad
2 medium zucchini/courgettes, spiralized or julienned
1 large or 2 medium carrots, julienned
1 cup of thinly sliced red cabbage (I do mine on a mandolin)
1 heaped cup of bean sprouts
3 red Bellafina peppers, thinly sliced
1 2-inch piece of cucumber, sliced paper thin
1 cup of shelled edamame
3 scallions or spring onions, finely sliced
1 handful of chopped cilantro/coriander leaves

For the dressing
2 garlic cloves, minced
½ cup organic, sugar-free peanut butter
¼ cup tamari or soy sauce
¼ cup water
¼ cup lime juice
1½ tablespoons maple syrup
1 tablespoon toasted sesame oil
2 teaspoons minced ginger

Instructions
Combine all the marinade ingredients in a pyrex dish or a ziploc bag and toss in the sliced chicken to coat well. Reserve in the refrigerator for 4-6 hours.
Meanwhile soak your bamboo skewers in water for about 20 minutes.
Remove the chicken from the marinade and thread onto skewers.

For the Salad:
Mix all the veggies in a large bowl and toss well.

For the dressing:
Combine all the ingredients in a blender and puree until smooth.

To Assemble:
Grill skewers on the barbecue or broil/grill them in the oven for about 7 minutes until cooked through.
Toss the salad with a bit of the dressing and mound onto a serving platter.
Serve the warm skewers arranged on top of or surrounding the salad and serve remaining sauce on the side for dipping and drizzling.

Adapted from wheatgrassandlime.com