A different Chicken Salad



Blanched asparagus, steamed broccoli, poached chicken thighs, spring onions, sesame and nigella seeds and chilli. But most importantly a creamy peanut butter sauce. In all honesty, this is a leftover mingle, brought together by this really special thick sauce adapted from the book "Run fast, eat slow" by Shalane Flanagan and Elyse Kopecky. However it immediately assumed a position in my favourite recipe list.


For the peanut butter sauce, in a small pot over medium heat add:

  • Coconut or vegetable oil, 1 tbsp

  • Onion, diced, 1 medium pc

  • Garlic, 3 cloves, roughly cut

  • Salt, pinch

and cook stirring occasionally for a few minutes to release the aromas and soften the vegetables. Be careful not to colour them though. Add:

  • Coconut cream, 1 can

  • Peanut butter, 1/2 cup

  • Soy sauce, 1,5 tbsp

  • Sugar, any kind, 0,5 tbsp

  • Sriracha, or other spice sauce, to taste

Use a whisk to create a smooth uniform sauce while on the heat, and leave on heat until it reaches boiling point. Then remove and add:

  • Lime juice, 1 tbsp

Taste and adjust acidity and salt.


The rest of the ingredients were prepared independently for different recipes. They were all placed in a bowl and mixed with the right amount of the sauce. Enough to coat everything generously, but still keep it "dry". The sauce can be overwhelming in a large quantities, because it is quite sweet, so use it with restraint:

  • Asparagus: Blanch for a few minutes, I like mine crunchy so 5-8 minutes is enough. Place in an ice bath immediately. Cut in small pieces.

  • Broccoli: Cut the base of the big stem so that it can sit on it and place in a colander above boiling water to steam. Again I like mine crunchy so 8-10 minutes.

  • Chicken: I was making chicken stock, and used the meat form the thighs which were shredded.

  • Spring Onion, very thinly cut

  • Chilli, in thin strips

  • Sesame Seeds

  • Nigela Seeds