Chicken satay salad
- Sara Buenfeld
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Serves 2
Easy
Prep: 15 mins
Cook: 5 mins - 10 mins
plus at least 1 hr marinating
A star rating of 4.8 out of 5.369 ratingsRate
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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
Healthy
High-protein
Low carb
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Ingredients
Nutrition
Units:
MetricUS
-
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)
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1 tbsp crunchy peanut butter
(choose a sugar-free version with no palm oil, if possible)
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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
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1 banana shallot
halved and thinly sliced
-
coriander
chopped
-
seeds from ½ pomegranate
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Nutrition: per serving
-
kcal353
low
-
fat10g
low
-
saturates2g
-
carbs24g
low
-
sugars21g
-
fibre7g
-
protein38g
high
-
salt1.6g
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Method
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step 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.
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step 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.
-
step 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.
Recipe from Good Food magazine, August 2015
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A star rating of 4.8 out of 5.369 ratings
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