chicken satay with hot avocado thai mint super salad.

chicken satay ingredients:

1. 1 tbsp peanut oil
2. 1 onion
3. 3 cloves of garlic 
4. 1 tbsp  fresh ginger
5. 1/2 red chilli
6. 50g crunchy peanut butter
7. 50g natural yogurt
8. 1 tbsp soy sauce
9. 2 free-range chicken breast
10. 4 bamboo skewers

chicken satay marinate directions:

1. cover bamboo skewers with cold water and set side to soak. 
2. prep ingredients: thinly slice onion and garlic, grate ginger and dice the chicken into bite-size pieces
3. heat the oil in a frying pan over a medium-high heat, then add the onions.
4. season with salt and pepper. fry for 5-6 minutes, stirring occasionally.
5. reduce heat, adding garlic, ginger and chilli. fry for 3-4 minutes,
6. set a side to cool 
7. once cool, place in a food processor alongs with the peanut butter, natural yogurt and soy sauce.
8. blitz for 1 minute, to create a chunky paste.
9. set 1/4 of the paste a side to serve as a condiment.
10. put remaining paste in a large mixing bowl along with chicken cubes. coat thoroughly with marinate.
11. marinate for at least 30 minutes. 

sugar free sweet chili sauce ingredients:

1. 85g fresh red chili peppers
2. 40ml cider vinegar
3. 30ml brown rice syrup
4. 1/2 tsp organic onion powder
5. a pinch of salt

sugar free sweet chili sauce directions:

1. finely slice red chillies
2. place chillies into a small saucepan along with cider vinegar, brown rice syrup, onion powder and salt and mix well.
3. place over a high heat, bring to the boil.
4. reduce the heat to a simmer, cover the saucepan with a lid. 
5. simmer for 15 minutes 
6. puree the mixture with immersion blender until smooth.
7. set a side to cool down and then refrigerate.

salad ingredient:

1. 1 avocado
2. 1 handfuls of mixed watercress, rocket & spinach 
3. 10g fresh mint leaves
4. 10g fresh coriander leaves
5. handful of peanuts
6. 6 spring onions
7. 1tsp fresh ginger 
8. 1 lime 

salad directions:

1. remove and discard mint and coriander stems.
2. in a salad bowl toss mint, coriander, watercress, rocket and spinach 
3. slice the avocado and spring onions on the diagonal and place into salad bowl
4. grate the fresh ginger and squeeze half a lime into the already prepared sweet chili sauce. stir well to combined.
5. crush the peanuts with a mortar and pestle 
6. sprinkle half the crushed nuts into the salad and the other half into the satay sauce.

cook chicken:

1. heat the grill on high.
2. thread the marinated chicken onto skewers and place onto a backing tray
3. grill for 8-10 minutes

to serve:

1. dress the the salad with our hot ginger lime sweet chili dressing. 
2. serve the chicken satay along side the thai super salad, with a wedge of lime and a helping of crunching satay sauce.
3. enjoy!