Chicken satay salad

Chicken Satay Salad

Chicken satay salad,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

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 a little sunflower oil , 

for wiping the pan 

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

Methode

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.
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