Bang Bang Chicken Salad

This tasty salad is served at Millbrook's Hole in One Cafe in Arrowtown. Tracy Alderton is the sous chef there.

Bang Bang Chicken Salad Photo: supplied

Bang Bang Satay Sauce

Ingredients

• 1/2 teaspoon finely grated ginger
• 1/4 cup gluten-free soy sauce
• 6 tablespoons chunky peanut butter
• 3-4 tablespoons sweet chilli sauce
• 2 tablespoons runny honey
• 1/2 cup water

Method

Heat a small, dry, pot on low to medium heat; add sesame seeds and cook, stirring often, for 1-2 minutes or until lightly golden and fragrant. Remove from pot and set aside. Using the same pot, combine all satay sauce ingredients, mix until smooth then leave to simmer on low heat until sauce has thickened slightly. Add more water to thin out if desired.

To prepare the dish

Toss cooked chicken with satay sauce in the pan.

Heat quinoa, place in the bottom of your bowl. Top with chicken and salad ingredients below:

• Thinly shaved red cabbage
• Julienne green beans
• Mung beans
• Sprouts
• Baby kale/baby spinach
• Spring onion
• Julienned daikon 
• Julienned red chilli
• Toasted chopped peanut

To finish, dress with a lemon vinaigrette, feather peas and serve.