Chargrilled Pieces Satay Salad

This fresh salad is the perfect meat free addition to your specials board. 

  • Vegetarian
  • High in protein
  • High in fibre
  • Full of flavour 
  • 0:20 TIME
  • 10 Portions
  • 435 calories
  • easy

Method

Ingredients 

550g HARVEST GOURMET® Vegetarian Chargrilled Pieces 

12ml MAGGI soy sauce 

2 cloves garlic 

4g brown sugar 

30ml olive oil 

 

Dressing 

50g MAGGI Coconut Milk Powder 

180ml warm water 

225g peanut butter 

175g lime juice 

16ml soy sauce 

2.5 teaspoons sesame oil 

3g brown sugar 

8g grated ginger 

 

Salad 

5 long red chilli, deseeded, sliced 

5 carrots, halved, sliced 

2.5 Lebanese cucumbers, deseeded, sliced at an angle 

1 pineapple, peeled, cut into batons 

375g beansprouts 

1 bch mint leaves, chopped 

1 bch coriander leaves, chopped 

200g raw peanuts, roasted, chopped 

Mix the soy sauce, garlic, brown sugar with the HARVEST GOURMET® Vegetarian Chargrilled Pieces 

 and set aside. 

 

Mix the MAGGI Coconut Milk Powder with the warm water, whisk until smooth. Add the rest of the dressing ingredients, mix well and set aside. 

 

Heat the olive oil and cook the chicken strips for 3-4 minutes. 

 

In a bowl mix the chilli, carrot, cucumbers, pineapple, beansprouts with the herbs and the peanuts. 

Add the dressing and mix well. Sprinkle the chicken strips on top and serve. 

Chef's Tip

  • Experiment with different types of dressings for this recipe 

NUTRITION

Nutrient 

Per Serve 

Energy (kJ)  

2120 

Energy (Cals)  

505 

Protein (g)  

26.0 

Total fat (g)  

33.0 

Saturated fat (g)  

7.6 

Carbohydrate (g)  

19.3 

Sugars (g)  

15.3 

Dietary fibre (g)  

14.0 

Sodium (mg)  

515