Satay Chicken Salad
Easy
•30 Min
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Let's add Asian features to our salad! Healthy and easy to make.
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Ingredients
4
portions
ingredient_quantity
recipe ingredient
Boneless chicken thigh, fillets
4
MAGGI Satay Chicken Recipe Base
1
pkt
Dry flat rice noodles
200
g
Lebanese Cucumber, thinly sliced
1
Red Capsicum
1
( 200 g )
Coriander Leaves
1
tbsp
Thai basil
0.5
tbsp
Siracha Sauce
2
tsps
Peanut Butter
2
tbsps
Maple Syrup
2
tbsps
Light Soy Sauce
2
tbsps
Utensils and appliances
Nutritional Information
Nutrition Table Footer
Carbohydrates
61.04 g
Energy
744.75 kcal
Fats
37.2 g
Protein
38.03 g
Nutrition Table Footer
10 min
20 min
8 min
3 min
5 min
Recipe steps
46 min
In a large bowl combine chicken and MAGGI® Recipe Mix. Turn to coat. Cover. Place in fridge for at least 10 minutes to marinate.
Recipe steps
46 min
Preheat oven to 200C/180C fan forced. Line a baking tray with baking paper. Place chicken on prepared tray. Bake for 20 minutes or until cooked through.
Recipe steps
46 min
Meanwhile, cook vermicelli in boiling water for 5 minutes or until tender. Drain. Refresh under cold running water until cool. Drain and divide among serving bowl
Recipe steps
46 min
To make satay dressing, place siracha, peanut butter, maple syrup and soy sauce in a medium bowl, whisk until smooth.
Recipe steps
46 min
Slice chicken and place on top of vermicelli with cucumber and capsicum. Drizzle with satay dressing and top with coriander, basil and mint.