Satay Chicken Noodle
Salad
Barbecued Corn and Chorizo
Salad with Chipotle Dressing
Serves 4, Prep 20 mins,
Cook 15 minsServes 4, Prep 16 mins, Cook 14 mins
2 x 300g chicken breast fillets,
trimmed
400ml can coconut milk
6 fresh kaffir lime leaves
100g pad Thai rice noodles
1 cup chopped fresh pineapple
(200g)
100g mixed salad leaves
2 Lebanese cucumbers, trimmed,
cut into batons
½ cup fresh Thai basil leaves
¹⁄³ cup roasted salted peanuts,
coarsely chopped
Lime wedges, to serveDRESSING
¼ cup satay sauce
1 tblsp kecap manis (Indonesian
soy sauce)
1 tblsp fish sauce
1 tsp lime juice1 Place chicken in a medium
saucepan with coconut milk and
lime leaves. Bring to a boil.Cover. Gently simmer, turning
halfway, for about 15 minutes,
or until cooked through. Remove
from heat. Stand, covered, for
10 minutes.
2 Meanwhile, place noodles in
a large heatproof bowl. Cover
with boiling water. Stand for
about 10 minutes, or until
tender. Drain. Rinse under
cold water. Drain well.
3 Remove chicken from coconut
milk, reserving ½ cup for
dressing. Discard lime leaves.
Thinly slice the chicken.
4 To make dressing, whisk all
ingredients in a jug with reserved
warm coconut milk until smooth.
5 Toss noodles in a large bowl
with pineapple, salad leaves,
cucumbers and basil. Transfer
to a serving bowl. Top with
chicken. Pour over dressing and
sprinkle with nuts. Serve salad
with lime wedges.3 corn cobs, husks removed
Cooking oil spray
2 chorizo (100g), sliced
1 baby cos lettuce, trimmed,
thickly sliced
2 00g punnet medley tomatoes,
halved
1 large avocado, choppedCHIPOTLE DRESSING
¼ cup olive oil
¼ cup lime juice
¼ cup finely chopped fresh
coriander
2 tblsps finely chopped pickled
jalapenos
1 tblsp chipotle in adobo sauce
½ tsp caster sugarTURN OVER FOR MORE DELICIOUS RECIPESCorn can be served
warm or cold. Before
shredding lettuce, make
sure you separate leaves,
rinse thoroughly under
cold water, then drain
well.TI P
Salt and pepper, to taste1 Place corn on a microwave-
safe plate. Cover with damp
absorbent kitchen paper.
2 Microwave on High for
5 minutes. Remove. Spray
corn with cooking oil.
3 Meanwhile, make dressing.
Whisk all ingredients in a jug
until combined.
4 Heat a lightly oiled, large,
barbecue grill plate over a
medium to high heat. Add corn.
Cook, turning occasionally, for
about 10 minutes, or until
charred. Remove.
5 Add chorizo to the same,
hot plate. Cook for about
1 minute on each side, or
until crisp. Remove.
6 Cut corn into 3cm thick
rounds. Arrange lettuce
on a serving platter. Top
with corn, tomatoes,
avocado and chorizo.
Drizzle with dressing.You will need about ½
a small pineapple for this
recipe. We used Yeo’s
Satay Sauce, it’s available
in the Asian section of
major supermarkets.TI P
Barbecued Corn and
Chorizo Salad with
Chipotle Dressing (left)
and Satay Chicken
Noodle Salad
(this page).