Main Meals

Zoe’s Bingley-Pullin’s ginger satay chicken salad recipe

23 August, 2024 . 0

This week in the Get Nourished kitchen, nutritionist Zoe Bingley-Pullin whips up a warm ginger satay chicken salad with turmeric cauliflower.

If you think you can’t make friends with salad, you haven’t tried nutritionist Zoe Bingley-Pullin’s warm ginger satay chicken salad with turmeric cauliflower.

The nourishing yet satisfying meal is a delightful fusion of vibrant flavours and textures, perfect for when you want a meal that’s at the same time healthy and hearty.

The zesty turmeric cauliflower sets the stage with its golden hue and subtle spice, while tender strips of ginger-infused chicken add warmth and depth.

A creamy peanut satay sauce ties everything together, offering a rich, nutty contrast that complements the fresh crunch of bean sprouts and cucumber.

Finished with a sprinkling of seeds and a burst of fresh coriander, this salad is ideal for a cosy dinner or an impressive lunch for two.

Zoe Bingley-Pullin’s ginger satay chicken salad

Serves: 2 | Prep time: 15 mins | Cook time: 50 minutes

Ingredients

For the turmeric cauliflower

1–2 tsp virgin coconut oil
1–2 garlic cloves, crushed
1⁄4 tsp turmeric, ground/grated
sea salt and pepper, to taste
2 cups cauliflower, cut into florets
1⁄2 tbsp lime juice

For the peanut satay sauce

1 tbsp natural peanut butter
1 tbsp lime juice
2 tbsp water
1⁄2 tbsp raw honey
1 tsp miso paste, gluten-free
1⁄2 tsp chilli, chopped/flakes

For the ginger chicken

1–2 tbsp virgin coconut oil, for cooking
250 g chicken breast, cut into strips
1 tbsp ginger, finely diced
1 garlic clove, crushed
1 tbsp tamari soy sauce, gluten-free

For the salad

2 handfuls bean sprouts
1⁄2 cucumber, sliced
1⁄4 bunch coriander, finely chopped
1 green chilli, sliced
1⁄4 cup sesame/pumpkin seeds
1⁄4 bunch coriander, finely chopped

Method

Step 1.

For the turmeric cauliflower, heat the coconut oil in a small pan over medium heat, then add the garlic and cook for 1 minute.

Add the turmeric, salt and pepper and stir until the cauliflower is fully coated with turmeric.

Cover the pan with a lid and let cook for 2 minutes.

Add the lime juice and stir to coat.

Remove from heat and set aside.

Step 2.

For the peanut satay sauce, add all of the ingredients in a bowl and whisk until creamy and well combined.

Step 3.

To make the ginger chicken, add the chicken to a bowl with the ginger, garlic and tamari soy sauce, and mix well.

Heat the coconut oil in a small pan over medium heat, add the chicken and cook for 5 minutes on each side, or until cooked through.

Step 4.

To assemble, in each bowl, place the turmeric cauliflower in the bottom of a bowl, top with the chicken, pea or bean sprouts, cucumber, coriander, green chilli, seeds and drizzle with the peanut satay sauce.

More easy recipes from the Get Nourished kitchen: