Chicken Satay Salad
Ingredients
- 1 tbsp tamari
- 1 tsp medium curry powder
- ¼ tsp ground cumin
- 1 clove garlic finely grated
- 1 tsp clear honey
- 2 chicken breasts
- 1 tbsp crunchy peanut butter
- 1 tbsp sweet chilli sauce
- 1 tbsp lime juice
- 2 Little Gem lettuce cut into quarters
- ¼ cucumber halved and sliced
- 1 shallot halved and thinly sliced
- 100 g pomegranate seeds
Instructions
- Mix together the tamari, curry powder, cumin, garlic and honey in a bowl. Slice the chicken breasts in half horizontally to make 4 thinner fillets. Add the chicken to the bowl and mix well to coat. Cover and refrigerate for at least an hour, up to overnight.
- Heat a non-stick frying pan over a medium heat. Add the chicken, cover and cook for 5 minutes. Turn the fillets over and cook for an additional minute, or until cooked through. Side aside to rest.
- Meanwhile, mix together the peanut butter, chilli sauce and lime juice to make a sauce.
- Toss the lettuce wedges with the cucumber, shallot and pomegranate. Pile the salad on to plates, slice the chicken and pile on top, then top with the sauce.