Chicken satay salad

Chicken satay salad

Chicken satay salad

Marinate chicken breasts, then drizzle with a punchy peanut satay sauce for a no-fuss, midweek meal that's high in protein and big on flavour

  • plus at least 1 hr marinating
  • Serves 2
  • Easy

Nutrition per serving

  • Calories 353
  • Carbohydrates 24
  • Saturated Fat 2
  • Sugar 21
  • Protein 38
  • Fat 10
  • Fiber 7
  • Salt 1.6

Ingredients

  • 1 tbsp tamari

  • 1 tsp medium curry powder

  • ¼ tsp ground cumin

  • 1 garlic clove, finely grated

  • 1 tsp clear honey

  • 2 skinless chicken breast fillets (or use turkey breast)

  • 1 tbsp crunchy peanut butter (choose a sugar-free version with no palm oil, if possible)

  • 1 tbsp sweet chilli sauce

  • 1 tbsp lime juice

  • a little sunflower oil, for wiping the pan

  • 2 Little Gem lettuces hearts, cut into wedges

  • ¼ cucumber, halved and sliced

  • 1 banana shallot, halved and thinly sliced

  • generous handful coriander, chopped

  • seeds from ½ pomegranate

Method

  1. Pour the tamari into a large dish and stir in the curry powder, cumin, garlic and honey. Mix well. Slice the chicken breasts in half horizontally to make 4 fillets in total, then add to the marinade and mix well to coat. Set aside in the fridge for at least 1 hr, or overnight, to allow the flavours to penetrate the chicken.

  2. Meanwhile, mix the peanut butter with the chilli sauce, lime juice, and 1 tbsp water to make a spoonable sauce. When ready to cook the chicken, wipe a large non-stick frying pan with a little oil. Add the chicken and cook, covered with a lid, for 5-6 mins on a medium heat, turning the fillets over for the last min, until cooked but still moist. Set aside, covered, to rest for a few mins.

  3. While the chicken rests, toss the lettuce wedges with the cucumber, shallot, coriander and pomegranate, and pile onto plates. Spoon over a little sauce. Slice the chicken, pile on top of the salad and spoon over the remaining sauce. Eat while the chicken is still warm.