Chicken Satay Salad
Chicken Satay Salad
Servings: 2
Ingredients
- 1 tbsp soy sauce
- 1 tsp medium curry powder
- ΒΌ tsp ground cumin
- 1 garlic clove finely grated (from a tube is fine)
- 1 tsp clear honey
- 2 large skinless chicken breast fillets cut into thin fillets
- 2 tbsp peanut butter choose a sugar-free version with no palm oil, if possible
- 2 tbsp sweet chilli sauce
- 2 tbsp lime juice
- sunflower oil for wiping the pan
- 2 Little Gem lettuce hearts cut into slices
- 1/2 cucumber peeled into strips
- 1 large carrot peeled into strips
- 1 avocado halved and sliced
- fresh coriander chopped
Instructions
- Mix the soy sauce, curry powder, cumin, garlic and honey in a dish. 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.
- 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.
- While the chicken rests, toss the lettuce wedges with the cucumber, carrot, avocado and coriander, 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.
Notes
Based on https://www.bbcgoodfood.com/recipes/chicken-satay-salad