Chicken And Egg Salad

Directions for: Chicken Satay, Lime and Yogurt Sauce

Ingredients

Sauce

2 tsp (10 mL) honey

lime, grated zest and juice

cup (125 mL) IGO Greko Plain

1 Tbsp (15 mL) chopped coriander

Satays

cup (60 mL) IGO Greko Plain

1 inch (2 cm) fresh ginger, peeled and chopped

1 Tbsp (15 mL) chopped lemongrass, optional

2 Tbsp (30 mL) ground curry

1 garlic clove, cut in quarters

2 French shallots, cut in quarters

tsp (1 mL) Sriracha sauce, Sambal Oelek or Tabasco sauce

1 lb(s) (454 g) chicken, diced

cup (60 mL) unsweetened grated coconut

cup (60 mL) coriander, chopped

Directions

Sauce

1. Mix all ingredients together in a small bowl and set aside.

Satays

1. Using a food processor or a spice grinder, pured the yogurt, ginger, lemongrass, curry, garlic, shallots and the Sriracha sauce. In a bowl, blend this mixture with the diced chicken, coconut and coriander.

2. Moisten your hands with a bit of oil and shape the mixture into 8 patties or in small meatballs. Season with salt on both sides.

3.

In a large frying pan, heat the oil over medium-high heat and sear the patties on both sides. Lower the heat to medium and cook for 8 to 10 minutes, or until the chicken is cooked. Serve accompanied with the lime and yogurt sauce.

See more: Chicken, Eggs/Dairy, Herbs, Asian, Main, Dinner, Fry, Yogurt