Peanut Chicken Summer Salad

by Galton Blackiston

Main Easy ​​​​​​​ 4 ​​​​​​​ Prep/Cook: 60 minutes, plus at least 1 hour marinating time

INGREDIENTS

CHICKEN
4 free range chicken breasts

3 tbsp of parsley, chopped, or coriander

1/2 lemon, juice and zest

4 tbsp of sunflower oil

1 pinch of salt

1 pinch of black pepper

PEANUT BUTTER SAUCE
125g of peanut butter, crunchy

50g of creamed coconut

6 tbsp of hot water

2 pinches of turmeric

3 tbsp of shallots, finely chopped

3 tbsp of soy sauce

1 tsp ginger, finely grated

1 red chilli, large, mild and finely chopped

1 pinch of salt

1 pinch of pepper

SALAD
6 quail eggs

12 new potatoes

1 sprig of fresh mint

250g of French beans

3 large vine tomatoes

1/2 cucumber

6 little gem lettuce hearts

VINAIGRETTE
2 tsp white wine vinegar

1/2 tsp lemon juice

1 tsp Dijon mustard

175ml of extra virgin olive oil

1 pinch of salt

1 pinch of black pepper

TO SERVE
1 bunch of flat-leaf parsley, small

4 spring onions, peeled and finely sliced

METHOD

1. Use a sharp knife to cut the small strip of under-fillet away from each chicken breast, then slice the breasts lengthways into 3 strips - you will be left with 4 strips of chicken per breast

2. Place the chicken into a bowl with the chopped parsley or coriander, the lemon zest and juice and the sunflower oil

3. Mix well, adding a pinch of salt and pepper to season. Cover the bowl with cling film and set aside in the fridge to marinate for at least 1 hour

4. For the peanut butter sauce, pour the coconut cream and hot water into a bowl, stir well to combine then add the peanut butter and mix well. Add the remaining ingredients, mix to make a fairly thick sauce, season and set aside

5. Bring a pan of salted water to the boil. Lower in the quail's eggs and boil for 3 minutes. Remove from the boiling water and plunge immediately into cold, running water to cool. Once cold, peel carefully and set aside in a bowl of cold water

6. Place the potatoes in a saucepan of cold, salted water along with a sprig of mint. Bring to the boil and cook until the potatoes are just tender, then drain and set aside

7. Bring a saucepan of salted water to the boil, drop in the French beans and blanch for 3 minutes. Refresh immediately under cold running water, then drain and set aside

8. Use a sharp knife to cut a cross into the base of each tomato and place in a bowl. Pour over boiling water and leave just long enough to loosen the skin (don’t leave the tomatoes in the boiling water any longer than necessary as you don’t want to ‘cook’ the tomatoes). Remove the skins, cut the tomatoes into quarters and set aside

9. Peel the cucumber, cut in half lengthways and scoop out the seeds. Dice the remaining flesh

10. For the dressing, whisk together the white wine vinegar, lemon juice, Dijon mustard and a pinch of salt and pepper. Slowly add the oil, whisking continuously. Check the seasoning and set aside

11. Preheat the oven to 180°C/gas mark 4

12. For the chicken, heat a non-stick frying pan until hot. Add the chicken strips (you may need to do this in batches) and fry quickly, turning to colour until evenly seared. Transfer to a roasting tin and place in the oven for 10 minutes. Alternatively, if doing this for a small number of people you could finish the chicken pieces in the frying pan

13. To assemble the salad, break the lettuce hearts into a large bowl or onto serving plates. Arrange all of the remaining ingredients (you can either leave the quails eggs whole or slice them in half), apart from the parsley, on top

14. Once ready to serve, season the salad, drizzle over some vinaigrette dressing and top with the chicken strips. Spoon some peanut butter sauce over the chicken, chop the parsley and scatter this and the sliced spring onions over the chicken. Serve immediately