Chicken satay salad

Name: Chicken satay salad
Cuisine: Asian, Japanese
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; 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; coriander, chopped; seeds from ½ pomegranate

3 steps

Try this no-fuss, midweek meal that's high in protein and big on flavour. Marinate chicken breasts, then drizzle with a punchy peanut satay sauce

Updated at: Sat, 30 Dec 2023 11:28:47 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories325.3 kcal (16%)

Total Fat14.5 g (21%)

Carbs22.1 g (9%)

Sugars13.5 g (15%)

Protein27.6 g (55%)

Sodium673.7 mg (34%)

Fiber4.9 g (18%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1 Tbsptamari

1 tspmedium curry powder

¼ tspground cumin

1garlic clove

finely grated

1 tspclear honey

2skinless chicken breast fillets

or use turkey breast

1 Tbspcrunchy peanut butter

choose a sugar-free version with no palm oil, if possible

1 Tbspsweet chilli sauce

1 Tbsplime juice

sunflower oil

for wiping the pan

2little gem lettuce hearts

cut into wedges

0.25cucumber

halved and sliced

1banana shallot

halved and thinly sliced

1 bunchcoriander

chopped

0.5pomegranate

seeds from

Instructions

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.

tamari1 Tbsp

medium curry powder1 tsp

ground cumin¼ tsp

garlic clove1

clear honey1 tsp

skinless chicken breast fillets2

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.

sweet chilli sauce1 Tbsp

crunchy peanut butter1 Tbsp

lime juice1 Tbsp

sunflower oil

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.