Name: Chicken satay salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Cuisine: Indian
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; sunflower oil for wiping the pan; 2 Little Gem lettuce hearts, cut into wedges; ¼ cucumber halved and sliced; 1 banana shallot halved and thinly sliced; coriander chopped; seeds from ½ pomegranate

Chicken satay salad

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

25 min total 15 min prep 10 min cook 2 353 cal

Instructions

Tap a step to mark it done

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.