In the spring when I have leftover roast chicken I’ll make chicken pasta for the kids and this incredible salad for me and Paul. The textures are fantastic together and I love the hot, crunchy tofu against the cold chicken and salad. Salt and Spice are two of my favourite things and this salad has them in perfect balance. I take the time to fry some tofu because it adds another beautiful texture. Once you’ve made this you can tweak it to include the veggies you like, but the basic principle of adding chicken to satay sauce, noodles and salad is a winner.
INGREDIENTS
Serves 2 Adults
the sauce
2 tbsps peanut butter
2 tbsps soy sauce
1 tbsp honey
1 tbsp sesame oil
thumb sized piece of ginger, finely grated
1 lime
1/2 tsp chilli flakes
the salad
150g cooked chicken
130g firm tofu
cornflour
vegetable oil
watercress or pea shoots
1 carrot
8 radishes
1 shallot
50g rice noodles
15g cashews or peanuts
- Whisk together all the satay ingredients to make the sauce. It should be the consistency of a thick dressing rather than a dip. Adjust the chilli flakes to your taste.
- Cut the tofu into 2cm cubes then dry using a clean towel and sprinkle over some cornflour until coated. Pour some veg oil in a medium frying pan on a high heat and brown on a few sides then drain the cooked tofu on kitchen towel. Boil some water in a medium saucepan then break up the rice noodles into the water and cook for 3 minutes then drain and drizzle over a little veg oil to stop them sticking together.
- Finely slice the radishes (discarding the tops) and shallot. Slice the chicken into small pieces and put into a large serving bowl with the watercress, nuts, shallot and radish slices. Grate over the carrot then add the cooked noodles and toss all the ingredients. Drizzle over the satay sauce and toss again then scatter the tofu on top.
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