For the Marinade and Creamy Coconut Almond Dressing
*Use 1/3 of this to marinate the chicken and the rest to dress the salad. Divide into two separate containers/baggies so the raw chicken doesn’t contaminate the dressing.*
• 1 cup full fat coconut milk
• zest from 1 lime
• 1/2 cup crunchy almond butter
• 1 tablespoon garlic and ginger paste (or finely minced garlic clove and ginger root)
• 1 tablespoon lemongrass paste (I love the dimension this brings but if you don’t want to buy a giant tube, I think you would be okay without it)
• 1 tablespoon coconut aminos
• 1/4 cup macadamia nut oil
• 2-3 tablespoons sweet chili sauce
• 1-2 tablespoons rice vinegar (*only for the dressing portion*)
Whisk everything together in a medium bowl and use 1/3 of it to marinate the chicken. The marinade will be very thick. Thin the remaining portion with 1-2 tablespoons rice vinegar to use as the salad dressing.
For the Chicken Satay Skewers
• 6 boneless, skinless chicken thighs
• 1/3 of the marinade, recipe above
• 4 wooden skewers, soaked in a cup of water
Preheat oven to 425 degrees. Slice each thigh into two long strips (or into one-inch chunks if it is easier). You could use chicken breast, but the thighs need less marinating time and are just plain tastier. Marinate in a plastic bag or tupperware for 15-20 minutes. Meanwhile, chop the vegetables. Weave chicken strips onto the skewers and bake for 20-25 minutes on a pan lined with parchment paper.
For the Noodle Salad
• 7 oz. zuccuni noodles
• 1/4 red cabbage, sliced (or bagged coleslaw)
• 1 medium cucumber, peeled and diced
• 1 red bell pepper, sliced
• 1 cup shredded carrots
• 1/2 cup cilantro, chopped
• 1/4 cup mint leaves, chopped
Salt raw zuccuni noodles in colander to drain excess water from them. Rinse after about 30 minutes.. Toss with chopped veggies, top with chicken skewers and dressing. All said and done, this salad generously serves 4 adults as the main course.