Chicken Satay Salad Recipe
Chicken Satay Salad
Chicken Satay Salad is a no-fuss, midweek meal that's high in protein and big in flavor. Chicken breasts are marinated in a punchy peanut satay sauce, then drizzled with the sauce. The salad is served with a variety of fresh vegetables, including cucumber, red pepper, and spring onions.
Chicken Satay Salad is a healthy option for those looking to lose weight or maintain weight. The salad is low in calories and fat, and the chicken is a good source of protein.
1 tbsp Tamari
1 tsp Curry powder (medium)
¼ tsp Cumin powder
1 finely Grated garlic clove
1 tsp Honey, clear
1 tbsp Peanut butter, crunchy (choose a sugar-free version with no palm oil, if possible)
1 tbsp of Sweet chili sauce
1 tbsp Lime juice
2 Hearts of Little Gem lettuce, sliced into wedges
¼ Cucumber, cut in half and sliced
1 Halved and thinly sliced banana shallot
Toss the curry powder, cumin, garlic, and honey into a large mixing bowl with the tamari. Make a thorough mixture.
- To make four fillets, cut the chicken breasts in half horizontally, then toss them in the marinade and coat well. Refrigerate the chicken for at least 1 hour or overnight to allow the flavors to penetrate.
In the meantime, make a spoonable sauce by combining the peanut butter, chili sauce, lime juice, and 1 tbsp of water. Wipe a large nonstick frying pan with a little oil when ready to cook the chicken.
- Cook, covered, for 5-6 minutes on medium heat, until the chicken is done but still moist, turning the fillets over for the last minute. Allow for a few minutes of resting, covered.
Toss the lettuce wedges with the cucumber, shallot, coriander, and pomegranate and pile onto plates while the chicken rests. Spoon over a little sauce.
- Slice the chicken and place it on the salad, along with any remaining sauce. Eat while the chicken is still warm.