Spicy Chicken Rainbow Salad
By OcadoLife
Published on 30 January 2024
This speedy Spicy Chicken Rainbow Salad from Celebrity MasterChef winner Lisa Faulkner is a hybrid of two popular recipes – rainbow salad full of colourful veg, and an addictive peanutty sauce inspired by Chinese bang bang chicken to dial up the flavour. Looking for more salad recipes? Look no further.
Time and servings
20 minsTotal time
4Servings
20 minsPrep time
Ingredients
- 1½ heaped tbsp crunchy peanut butter
- 1 tbsp satay sauce
- 1 tbsp sweet chilli sauce
- 100g soured cream
- 150g mixed salad leaves
- ½ cucumber, peeled into ribbons
- 1 large carrot, peeled into ribbons
- 4 salad onions, finely sliced diagonally
- 100g beansprouts
- 100g sugar snap peas, halved lengthways
- 1 lime, juiced
- 2 tsp soy sauce
- 2 tsp sesame oil
- 220g roast chicken fillets, skin removed, meat sliced
- 2 tbsp toasted sesame seeds
- 2 tbsp chopped dry-roasted peanuts
- 1 small handful coriander leaves
- 1 red chilli, finely chopped (optional)
Method
Step 1
In a large bowl, mix the peanut butter, satay sauce, sweet chilli sauce and soured cream until smooth; season.Step 2
Arrange the salad leaves on individual plates or on a platter, followed by the cucumber and carrot ribbons, salad onions, beansprouts and sugar snaps.Step 3
To make the dressing, whisk together the lime juice, soy sauce and sesame oil in a small bowl. Pour over the salad and lightly toss to coat.Step 4
Put the chicken in a small bowl and add peanut (bang bang) sauce to lightly coat it, reserving the rest. Arrange the chicken over the dressed salad and scatter over the sesame seeds, peanuts and coriander leaves. Finish with a sprinkling of red chilli and the remaining bang bang sauce on the side for spooning over, if you like.