Want a no-fuss, midweek meal that is high in protein and big on flavour? Look no further with this satay chicken inspired salad! This tasty dish consists of marinated chicken breasts with a drizzle of punchy peanut satay sauce, which we must say makes one tasty salad. Combined with the all the yummy benefits of pomegranates and cucumber, there is no excuse not to try this!
Serves 2
Prep time: 15 mins
Cook time: 5-10 mins
(Plus at least 1 hour for marinating)
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 fillet (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 lettuce hearts, cut into wedges
- ¼ cucumber, halved and sliced
- 1 banana shallot, halved and thinly sliced
- Generous handful coriander, chopped
- Seeds from ½ pomegranate
1. Pour the tamari into a large dish and stir in the curry powder, cumin, garlic and honey. Mix well.
2. 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 hour, or overnight, to allow the flavours to penetrate the chicken.
3. Meanwhile, mix the peanut butter with the chilli sauce, lime juice, and 1 tbsp water to make a spoon-able sauce.
4. When ready to cook the chicken, wipe a large non-stick frying pan with a little oil.
5. 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.
6. While the chicken rests, toss the lettuce wedges with the cucumber, shallot, coriander and pomegranate, and pile onto plates and spoon over a little sauce.
7. Slice the chicken, pile on top of the salad and spoon over the remaining sauce. Eat while the chicken is still warm.