Chicken satay salad

Chicken satay salad

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(10 ratings)

Prep: 15 mins Cook: 5 mins - 10 mins plus at least 1 hr marinating

Easy

Serves 2
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

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal353
  • fat10g
  • saturates2g
  • carbs24g
  • sugars21g
  • fibre7g
  • protein38g
  • salt1.6g
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Ingredients

  • 1 tbsp tamari
    Tamari

    Tamari

    tam-aree

    Tamari is a Japanese version of soy sauce, the main difference being that it contains little or…

  • 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
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 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
    Pomegranate

    Pomegranate

    pom-ee-gran-at

    Now mainly grown in America, Spain, the Middle East and India, pomegranates originated in the…

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.

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Comments, questions and tips

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sundaychef
3rd Jul, 2016
Great and tasty recipe. Needs a little more sauce so I'd double the sauce ingredients.
piptrowles
17th May, 2016
I added the marinade to the sauce instead of any water which made it all the more delicious!
suecoffey
11th Jan, 2017
Hope you boiled up the marinade before adding it to the uncooked sauce - liquid from marinating raw chicken could give you serious food poisoning,
rosn123
29th Jan, 2017
The marinade is for the chicken before it's cooked. The sauce is for pouring on after, so it doesn't come in contact with raw chicken.
wendymayCI
19th Jan, 2016
5.05
This is a very tasty dish and I have made it many times. I always make a little extra as it is also delicious cold in a tortilla wrap.
Frantic Flapjack
22nd Sep, 2015
3.8
I didn't make the whole salad. I just made the peanut butter chicken and had with jacket potatoes and vegetables. The sauce was incredibly quick to make and well received.
fairycakes69
21st Sep, 2015
What can I use instead of Tamari and banana shallots?
allielovetocook
9th May, 2016
Personally if I couldn't get either of those items I'd use dark soy sauce in place of the Tamari, and standard shallots in place of the banana shallots (perhaps just use a little more of the shallot as they're smaller than the banana shallot variety)
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