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Satay Chicken Salad

(0)
39Min
Easy

Ingredients

-
4 portions
+

This dish was made for 4 here

4 
Boneless chicken thigh, fillets
1  pkt
MAGGI Satay Chicken Recipe Base
200  g
Vermicelli Noodles
1 
Lebanese Cucumber
1 
  ( 200 g )
Red Capsicum
1  tbsp
Chopped Coriander
1  tbsp
Thai basil leaves
2  tsps
siracha
2  tbsps
Peanut Butter
2  tbsps
Maple Syrup
2  tbsps
Light Soy Sauce

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Nutrition Value

Energy
746.99 kcal
Protein
38.1 g
Carbohydrates
61.5 g
Fats
37.22 g
Information per serving
Lets Cook

Instruction

39 Minutes
Step 1
10 Min
In a large bowl combine chicken and MAGGI Recipe Mix. Turn to coat. Cover. Place in fridge for at least 10 minutes to marinate.
Step 2
20 Min
Preheat oven to 200C/180C fan forced. Line a baking tray with baking paper. Place chicken on prepared tray. Bake for 20 minutes or until cooked through.
Step 3
5 Min
Meanwhile, cook vermicelli in boiling water for 5 minutes or until tender. Drain. Refresh under cold running water until cool. Drain and divide among serving bowls.
Step 4
2 Min
To make satay dressing, place siracha, peanut butter, maple syrup and soy sauce in a medium bowl, whisk until smooth.
Step 5
2 Min
Slice chicken and place on top of vermicelli with cucumber and capsicum. Drizzle with satay dressing and top with coriander, basil and mint.
Satay Chicken Salad

Step 1 of 5

In a large bowl combine chicken and MAGGI Recipe Mix. Turn to coat. Cover. Place in fridge for at least 10 minutes to marinate.

Satay Chicken Salad

Step 2 of 5

Preheat oven to 200C/180C fan forced. Line a baking tray with baking paper. Place chicken on prepared tray. Bake for 20 minutes or until cooked through.

Satay Chicken Salad

Step 3 of 5

Meanwhile, cook vermicelli in boiling water for 5 minutes or until tender. Drain. Refresh under cold running water until cool. Drain and divide among serving bowls.

Satay Chicken Salad

Step 4 of 5

To make satay dressing, place siracha, peanut butter, maple syrup and soy sauce in a medium bowl, whisk until smooth.

Satay Chicken Salad

Step 5 of 5

Slice chicken and place on top of vermicelli with cucumber and capsicum. Drizzle with satay dressing and top with coriander, basil and mint.

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