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.
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.
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