Coconut Chicken Satay Salad
More From Sunset
Amount per serving
- Calories: 455
- Calories from fat: 49%
- Protein: 29g
- Fat: 25g
- Saturated fat: 7.2g
- Carbohydrate: 29g
- Fiber: 4g
- Sodium: 1007mg
- Cholesterol: 94mg
- 1/2 cup sweetened shredded dried coconut
- 2 tablespoons Thai red curry paste
- 1/2 teaspoon salt
- 1 pound ground chicken
- 1 cucumber (10 oz.)
- 1 red bell pepper (8 oz.)
- 1 bag shredded coleslaw mix (1 lb.; cabbage with carrots, or all cabbage)
- 1 cup Asian peanut sauce
- 1. In a food processor, whirl coconut until finely ground. Add curry paste, salt, and 1 tablespoon water; pulse until blended. Add chicken and pulse until evenly combined, scraping down sides of bowl several times.
- 2. Line a 10- by 15-inch baking pan with a piece of cooking parchment. Mound about 1/4 cup chicken mixture around each of eight slender metal skewers, 8 to 10 inches long (see notes). Squeeze mixture into a 5-inch log, then separate into three portions, leaving about 1/2 inch between each. Set satay skewers in a single layer in lined pan.
- 3. Peel cucumber, cut in half lengthwise, and scrape out seeds. Thinly slice cucumber crosswise, discarding ends. Rinse, stem, and seed bell pepper; quarter lengthwise, then thinly slice crosswise.
- 4. Mound coleslaw mix on four plates. Arrange cucumber and bell pepper on top.
- 5. Lay chicken satay on a lightly oiled grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning as needed to brown evenly, until no longer pink in the center (cut to test), 5 to 6 minutes.
- 6. Lay two skewers on each salad. Serve with peanut sauce.
- Wine pairing: The hotter the peanut sauce, the sweeter the wine you'll need to cool it down. We liked an off-dry Gewürztraminer with layers of pears, spice, and minerals.
- Note: Nutritional analysis is per serving.
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