Satay Chopped Chicken Salad
This salad makes my taste buds so happy: you can imagine enjoying it lying next to the pool on a summer holiday. The dressing is a riff on an Asian satay sauce and makes a nice change from creamy chicken salad dressings. It’s a substantial salad without making you want to doze off after lunch.
Servings Prep Time
4person 5minutes
Cook Time
2minutes
Servings Prep Time
4person 5minutes
Cook Time
2minutes
Instructions
Make Ahead:
  1. Most elements of this salad can be made ahead. Such as roasting up a couple of chickens on a Sunday and using it in various packed lunch recipes. Ditto the pineapple. I chop up a large pineapple most weeks, and it stays fresh in the fridge for at least 3-4 days.
Method
  1. Lightly toast the sesame seeds in a clean, dry pan over a medium heat until they start to pop. Pour into a bowl and set aside.
  2. Whisk together the soy sauce, grated ginger, honey, peanut butter, water and chilli flakes until smooth. If you would like a thinner dressing, add a little more warm water.
  3. Mix the dressing through the chicken and coat well.
  4. Add the pineapple, grapes and apple to the chicken and mix.
  5. Pour into an airtight storage container and sprinkle over the sesame seeds. Seal with a tight fitting lid. Keep in the fridge for up to three days.
  6. Serve with lettuce leaves to scoop up the chicken salad with.
Recipe Notes

I have no problems with using tinned pineapple if it is packed in natural juice and not syrup. But I mostly use fresh pineapple, preferring the smaller varieties. Not all pineapples have yellow skins, some are quite green naturally. So to choose a nice ripe one, pull a leaf from the middle of the bunch. If it releases easily, it is ripe. It should also smell like pineapple, indicating ripeness.