Chicken Breast Satay Salad

Charmaine Lu -
  • 1 tbsp tamari
  • 1 tsp curry powder
  • ¼ tsp ground cumin
  • 1 crushed garlic clove
  • 1 tsp honey
  • 2 chicken breast fillets
  • 1 tbsp peanut butter (always crunchy!)
  • 1 tbsp sweet chilli sauce
  • 1 tbsp lime juice
  • Oil
  • 2 Little Gem lettuces, cut into eighths
  • ¼ cucumber, sliced
  • 1 shallot, sliced
  • Chopped coriander and pomegranate seeds, to finish
  • Mix the tamari, honey, curry powder, cumin and garlic in a dish. Half the chicken fillets to make 4 in total, then coat in the marinade and leave in the fridge for at least 1 hour. Meanwhile, mix the peanut butter, chilli sauce, lime juice and a splash of water.
  • Add a splash of oil to a pan and cook the chicken - covered with the lid - for 6 mins, turning for the last minute. Set aside to rest. Toss the lettuce and cucumber with the shallot, coriander and pomegranate. Pile onto plates and spoon over the sauce. Add the sliced chicken on top and drizzle with the remaining sauce. Serve immediately.
10 mins
2 serving