On This Little Pig’s honeymoon recently, this fine swine floated its trotters in the ocean foam, scuba dived with giant sea turtles and ate its body weight in chicken satay. Therefore once safely home with only the hint of a summer tan across its snout remaining, this porcine decided it was time to utilize the satay sauce it learnt, whilst on holidays, in a whole new way.

This satay sauce is incredible piglets and drizzled over this chop salad, it just takes the meal to a whole new crunchy and tangy level. This Little Pig could literally not stop eating it! This was a real shame as 30 minutes later, this porcine had tennis and between you and I, a whole bowl of salad 30 minutes before exercise is a really poor action plan. Nevertheless it was worth it and this fine swine’s golden rule is; never regret what tasted good, so upwards and outwards we say! This Little Pig encourages you to give this recipe a go, as it is surely, most surely, going to become a staple in any household. Oink!

Chicken Chop Satay Salad

Feeds: 2 Hungry Piglets

Prep Time: 20 Mins. Cooking Time: 10 Mins.

Ingredients for Satay Glory:

4 x Tbs Peanuts

¼ x Tsp Salt

1 x Garlic Clove

1 x Tbs Sweet Soy Sauce

1 x Tbs Brown Sugar

1 x Tbs Peanut Oil 

Ingredients for Salad Glory:

1/4 x Purple Cabbage

1 x Spring Onion Bunch

150g x Snow Peas

1 x Carrot

½ x Mint Bunch

½ x Coriander Bunch

1 x Lime

½ x Cup Peanuts

Ingredients for Chicken Glory:

400g x Chicken Thighs Diced

1 x Tbs Sesame Oil

1 x Tbs Teriyaki Sauce

Method of Satay Glory:

• In a small pan on a medium heat, toss your peanuts (4 Tbs) & peanut oil (1 Tbs) until your peanuts are a lovely golden brown.

• Skin and finely dice your garlic clove.

• In a whizzer, whizz your golden peanuts, salt (1/4 Tsp), garlic clove (1), sweet soy sauce (1 Tbs) & brown sugar (1 Tbs) until it is a smooth blend (looks a bit like brown sugar).

• Pour this peanut paste back into the pan with half a cup of water and on a medium heat stir gently until it bubbles down and combines. You can add a little water if it becomes too thick.

• Pour into a nice looking jar or bowl ready to serve. 

Method of Chicken Glory:

• In a bowl, combine your chicken (400g), sesame oil (1 Tbs) and teriyaki sauce (1 Tbs).
• In a large fry pan, stir-fry your marinated chicken until it is golden brown. Just before it is ready, cut and squeeze ½ your lime over the chicken to glaze. Once golden brown with slightly crispy edges, take off the heat set aside to cool.

Method of Salad Glory:

• Finely dice your purple cabbage and then chop up your slices lengthways so they are lovely little thin wisps no longer than 2cm in length.

• Finely slice your carrot into circles and then halve the circles (you can do this on the big side of your grater if you’re a lazy swine.
• Chop the tops and tails off your snow peas and finely slice.

• Chop the bottoms off your spring onions and finely dice into circles (chop on an angle to make them look a little bit posh).
• Rip the leaves off your coriander and mint and discard the stems.
• Now on a large and beautiful platter, scatter your cabbage, carrot, snow peas, spring onion, coriander, mint and then top with your peanuts.

• Scatter over your crispy lime glazed chicken and then drizzle with your satay sauce and squeeze the rest of your lime over the top.

• Serve to the table with a bit of flourish, confident that you have just created the most spectacular of salads. Oink!