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| General Category : Salads and Salad Dressings |
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| Food Group : Vegetables, Fruits, Nuts, Poultry-Chicken, Tofu |
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| Preparation Method : BBQ |
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Indonesia – the inspiration for this salad – is home to scores of different salads with all kinds of peanut dressings. They often include a mix of raw and cooked vegetables, fruit and a protein such as tofu, hard-cooked eggs or, less often, beef or chicken. So raid your refrigerator and use your imagination for the salad ingredients.
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Ingredients
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4 boneless skinless chicken breasts |
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Marinade: |
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1 tsp (5 mL) grated lime rind |
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1 tbsp (15 mL) lime juice |
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1 tbsp (15 mL) peanut or vegetable oil |
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2 tsp (10 mL) grated gingerroot |
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1/2 tsp (2 mL) salt |
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1/4 tsp (1 mL) each turmeric and cayenne pepper |
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Dressing: |
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2 tbsp (30 mL) peanut or vegetable oil |
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2 shallots, thinly sliced |
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3 cloves garlic, thinly sliced |
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1 to 2 tbsp (15 to 30 mL) minced hot pepper |
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1/3 cup (75 mL) natural peanut butter |
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3 tbsp (45 mL) soy sauce |
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1 tbsp (15 mL) fancy molasses |
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1 tbsp (15 mL) lime juice |
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1/4 tsp (1 mL) five-spice powder |
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Suggested Salad: |
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1 small head iceberg lettuce, shredded |
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8 oz (250 g) cooked grean beans |
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1 sweet pepper, sliced |
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1 star fruit or half small pineapple, sliced |
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Half English cucumber, sliced |
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Half jicama, sliced |
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2 cups (500 mL) cubed regular tofu, blanched |
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Preparation
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Marinade: In bowl, whisk together lime rind and juice, oil, ginger, salt, turmeric and cayenne. Add chicken and roll to coat; marinate for at least 30 minutes or, refrigerated, for up to 1 day.
Dressing: In small skillet, heat oil over medium-high heat. Add shallots and garlic; fry until golden brown. Drain through sieve into heatproof bowl; mince shallots and garlic and add to bowl. Stir in hot pepper, peanut butter, soy sauce, molasses, lime juice, five-spice powder and enough cold water (3 to 4 tbsp/45 to 60 mL) to make pourable.
Grill chicken over medium-high heat, turning once, until no longer pink in centre, about 12 minutes; remove from heat and let stand for 5 minutes, then slice.
Suggested Salad: Meanwhile, arrange lettuce, beans, pepper, star fruit, cucumber, jicama and tofu on 4 plates. Top each plate with chicken; spoon dressing over top.
Makes 4 servings.
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Nutritional information
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Per serving: about 558 cal, 49 g pro, 28 g total fat (5 g sat. fat), 34 g carb, 11 g fibre, 79 mg chol, 980 mg sodium. % RDI: 23% calcium, 38% iron, 13% vit A, 100% vit C, 73% folate.
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Source
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Homemakers Magazine: June 2007
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