Chicken satay salad

Chicken satay salad

  • Rating: 5 out of 5.126 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook: -
    • 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

  • Healthy
Nutrition: per serving
HighlightNutrientUnit
low inkcal353
low infat10g
saturates2g
carbs24g
sugars21g
fibre7g
protein38g
salt1.6g
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Ingredients

Method

  • 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.

  • 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.

Goes well with

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    Rating: 5 out of 5.126 ratings
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