Chicken Satay Salad Recipe

Name: Chicken Satay Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Ingredients: 1 tbsp Tamari; 1 tsp Curry powder (medium); ¼ tsp Cumin powder; 1 finely Grated garlic clove; 1 tsp Honey, clear; 2 Chicken breast fillets, skinless, or use turkey breast; 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; Sunflower oil; 2 Hearts of Little Gem lettuce, sliced into wedges; ¼ Cucumber, cut in half and sliced; 1 Halved and thinly sliced banana shallot; Chopped coriander; ½ Pomegranate seeds

May 27, 2022

Chicken Satay Salad

Rated 5.0 stars by 1 users

Servings

Prep Time

15 minutes

Cook Time

10 minutes

Calories

353

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.

Author

Kitchen Science

Ingredients

1 tbsp Tamari
1 tsp Curry powder (medium)
¼ tsp Cumin powder
1 finely Grated garlic clove
1 tsp Honey, clear
2 Chicken breast fillets, skinless, or use turkey breast
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
Sunflower oil
2 Hearts of Little Gem lettuce, sliced into wedges
¼ Cucumber, cut in half and sliced
1 Halved and thinly sliced banana shallot
Chopped coriander
½ Pomegranate seeds

Directions

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.