2. Separate and rinse lettuce leaves. Slice radishes, celery and spring onions. Julienne or grate carrots. Keep separate.
3. Chop or shred the chicken. Stir through 2 tbsp satay peanut sauce to coat.
Remove remaining sauce to a serving bowl. Loosen with 2 tbsp water to reach a dipping consistency.
4. Arrange chicken and fresh ingredients on a large serving platter for assembly at the table. Serve with satay peanut sauce for dipping.
Baby Cos Lettuce 2 pack
Radishes 1/2 bunch *
Celery 1 stick
Spring Onions 1/3 bunch *
Satay Peanuts Sauce 1 jar (260g)
* Ingredient also used in another recipe
From your pantry:
oil (for cooking), salt, pepper