Satay chicken salad and chocolate hazelnut ‘ice cream’

I made this dinner and dessert on a Sunday evening. The Satay chicken salad could quite easily be made on a week night, however, the dessert requires a little bit more effort. The boyfriend requested extra carbs, so I served his with a baked potato. There was a small amount of chicken left over sufficient for one wrap for the boyfriend’s lunch.

Satay chicken salad

Satay chicken salad

Serves 2

Ingredients

Satay chicken

1 large chicken breast, cubed

½ a brown onion, sliced finely

½ cup peanut butter

½ cup water

2 tablespoons soy sauce

2 tablespoons lime juice

2 – 3 cm fresh ginger, grated or 1 teaspoon ground ginger

½ teaspoon dried chilli

1 clove garlic, minced

Extra water for cooking

Salad dressing

2 tablespoons soy sauce

2 tablespoons lime or lemon juice

1/2 teaspoon ground ginger

½ teaspoon dried chilli

1 clove garlic, minced

Salad ingredients – iceberg lettuce leaves, 1 carrot, 1 tomato, 1/3 red capsicum

Method

  • Place the peanut butter in a microwave safe bowl and microwave for 60 seconds.
  • Combine the warmed peanut butter with the water, soy sauce, lime juice, ginger, chilli and garlic to make the satay sauce.
  • Combine the chicken and onion with the satay sauce and, if time permits, allow it to sit for 30 minutes.
  • Cook the chicken and onion in the satay sauce in a non-stick pan, adding more water as required to prevent sticking.
  • To make the salad dressing, combine all ingredients together in a small bowl until well combined.
  • Put together the salad, drizzle salad dressing on top and serve with the satay chicken on the side.

Total cost for 2 serves = approximately $6.90 based on groceries purchased from Aldi


Chocolate Hazelnut ‘Ice cream’

This is my version of a low carb ‘ice cream’

Ingredients

1/2 cup hazelnuts, roasted

250ml coconut milk or reduced fat coconut cream, frozen in ice trays or small containers

1/4 cup plain Greek yoghurt, frozen in ice trays or small containers

1 scoop vanilla whey protein powder

2 tablespoon cocoa powder

1/2 teaspoon vanilla extract

Few drops liquid stevia

Extra coconut milk for blending

Method

  • Roast the hazelnuts in the oven at 180°C for about 20 minutes. Allow the hazelnuts to cool then rub the hazelnuts in your fingers to remove the skins.
  • Place the hazelnuts into the food processor and process until a crumb like texture is achieved.
  • Add the frozen coconut milk to the food processor and process until roughly broken. Add extra coconut milk if necessary to assist with processing.
  • Add the frozen yoghurt to the food processor and process until roughly broken.
  • Add the remaining ingredients and continuing processing until a smooth, even consistency is achieved.
  • Serve immediately or freeze in bowls for an extra 30 minutes – 1 hour for a firmer consistencyChoc hazelnut icecream

One thought on “Satay chicken salad and chocolate hazelnut ‘ice cream’

  1. Pingback: Simple Tahini chicken satay (minus the skewers) | I can't believe that's healthy

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