Normal life has to resume at some point after moving house. For me normal life means cooking something from scratch and not putting a pizza in the oven because none of the kitchen boxes have been unpacked.
Normal kitchen activities have resumed and are getting off to a flying start with this South West Chicken salad. I’m proud of this recipe because Robert loved it and as he is so in to food and cooking himself I like it when he likes a dish I’ve made. It’s an easy dish to put together and is filling, boy, is it filling. A hearty salad, more hearty than a Caesar even. I don’t feel you need to add a side of bread or potatoes or any other carbs but you may feel different. Feel free to go to town but I think that this salad is perfect as a main dish and not just a side.
This marks the first of many dishes that my new kitchen has inspired me to get down and dirty on. And if you thought my fabric from yesterday was a bit “Sleeping With the Enemy” you wait till you see my kitchen when I’ve finished. Julia Robert’s psycho husband has nothing on me! You’ve been warned, I’m a saddo for forward facing jar labels.
What you will need for this recipe:
For the salad -
Serves one, so increase according to guest requirements
- 1 free range chicken breast
- 100g mixed crispy salad leaves
- 1/4 red onion, finely chopped
- 10g coriander, roughly chopped
- 3 cherry/plum tomatoes, cut in half
For the peanut dressing -
The ingredients listed below will make enough dressing for 6 salads
(You will need a food blender to make this dressing)
- 300g smooth peanut butter
- 40 ml dark soy sauce
- 1 red chili (no seeds)
- 1 freshly squeezed lime (approx 30ml of lime juice)
- 1 clove garlic, crushed
- 2 tbsp dark brown sugar
- 50g creamed coconut
- 1/2 – 1 cup water (added bit-by-bit)
- 60-70g dry roasted peanuts, finely chopped
(Note: The salad quantities is for one person, although the dressing will easily serve up to 6 people)
Griddle the chicken breast until cooked, allow to cool slightly and then slice the chicken. Set to one side for the time being.
For the peanut dressing, add the peanut butter, soy sauce, lime juice, brown sugar, creamed coconut and crushed clove of garlic all to the blender.
Slice open the chili, remove all seeds and add to the blender.
Start by adding just half a cup of water to all the ingredients and blending them together, the aim of this dressing is so that it can be drizzled over the salad, so the consistency of it needs to be a little runny, but not liquid thin. If necessary, add more water to the dressing and keep blending until you reach your required consistency.
Transfer the dressing to a bowl/pouring jug.
Use a chopping board and a mezzaluna or sharp knife to finely chop the dry roasted peanuts.
Add around two thirds of the peanuts to the dressing and stir together, this will give the dressing a crunchier consistency.
Take your salad bowl and add the salad leaves, chopped red onion and coriander and use your hands to toss together.
Add the cooled sliced chicken breast to the top of the salad, along with the chopped cherry tomatoes.
Generously drizzle some of the the peanut dressing over the top of the salad (according to your own taste) and finally sprinkle with some extra finely chopped peanuts for a garnish.
If you have any coriander left over sprinkle that around the sides of the bowl also. It looks lovely on white china.
Serve immediately.
I feel like we’re getting back in to the swing of things here at the house and on this website. There’s a whole house and garden full of possibilities and this moving thing is addictive as it’s so creative. Which means that I’m going to love you all very much but leave you to go and get on with it all. There are still many boxes to deal with and I spent ten minutes looking for a pen this morning. WASTE OF TIME!
I love you. Have a wonderful day.
Cherry x
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oh dear posted twice,the first post told me it was a duplicate post so had to redo and make it slightly different, but it got posted anyway! never mind.
This was delicious will certainly make again, husband well pleased.
Well we’ve had dinner and it was delicious, very different, husband well pleased.
mmm, we are having this for dinner with new potatoes, can’t wait and thanks for the recipe.
Cherry, how about adding a drained can of black beans and avocado? And some homemade flan? And a siesta?
Oh that is my kinda recipe!Thanks for sharing, with such gorgeous images too! I love peanut butter!I’ve been eating lots of salads, must be the warm weather!
Rachel x
mmmmmmm!
just heaven looking at it. will cook at weekend methinks…
I think less chicken and a smallish(?) chunk of homemade bread for me tho’
jacqueline
Salads have been calling my name lately. What is corriander? We have Cilantro in our grocery stores. Is this the same? Glad you are organizing your kitchen intensely. Mine needs a refurb but no time yet to do it.
Blessings!
L
So glad things are starting to get organised, we are having a big move round and sort out at the moment as we are expecting our second baby in August… much to do!
I have just ordered my new kitchenaid food processor and I think that this sauce could be the first thing I make in it! I’m a sucker for peanuts! Hope all is going well x
looks lovely.
Normal. Love that word.
Normal is fine with me, the past few days have been anything but here, with a very poorly girl. A dash to the emergency surgery last night found out she has been suffering with tonsilitis. With the right medicine she’s on the road to recovery, and today she finally seems normal again.
lovely visit with you as always Cherry.
x
This looks yummy – and I’m a veggie! I wonder would it work with grilled hallomi instead of the chicken???
I may have to give that a go….
Have lots of fun sorting out Cherry, is it really sad that i have slight envy lol?
I am waiting on some news about my house which could have a massive impact, so fingers (& toes) crossed it all works out
Gillian xo
Oooh, grilled halloumi sounds delish
Yummy, I think i’ll do a veggie version of this. The dressing looks amazing
x
I am starving and this looks lovely – off to make some lunch now! Thanks for this Cherry – looks like a sure fire boy pleasing salad (ie. no complaints of being hungry again 10 minutes after finishing!).
Have a good day.
Bex. x
Looks good even to a vegetarian. Last night I made a green salad (well, bag of mixed leaves, cucumber sticks and avocado) and then took a wok and stir fried some (brand name) vegetarian “steak” strips with spring onions, green pepper and garlic in vegetable oil, and made a sauce/dressing of soy sauce, sherry, balsamic and ginger. Served it spooned over the salad and if I’d had sesame seeds they would have been ideal.
Tried to convince myself that this would be a low calorie dinner, but spoiled things by eating a retro ice lolly with my daughter afterwards! Still, 3 lbs lighter this week than last, which I feel has more to do with my 80 minute walk between various jobs most days!
Lots of love.