Chicken Satay Salad

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 Jewel lettuce hearts, cut into wedges

¼ cucumber, halved and sliced

1 banana shallot, halved and thinly sliced

coriander, chopped

seeds from ½ pomegranate

Method

STEP 1

Empty the tamari into an enormous dish and mix in the curry powder, cumin, garlic, and honey. Mix well. Slice the chicken breasts horizontally horizontally to make 4 fillets, then add to the marinade and mix well to coat. Put away in the cooler for no less than 1 hr, or short-term, to permit the flavors to enter the chicken.

STEP 2

In the meantime, blend the peanut butter in with the stew sauce, lime juice, and 1 tbsp water to make a spoonable sauce. At the point when prepared to cook the chicken, wipe a huge non-leave griddle with just the right amount of oil. Add the chicken and cook, covered with a top, for 5-6 mins on a medium intensity, turning the filets over for the last minute, until cooked yet at the same time soggy. Set aside, covered, to rest for a few minutes.

Chicken satay salad

 Nutrition: per serving

HighlightNutrientUnit

low in

kcal

353

low in

fat

10g

saturates

2g

low in

carbs

24g

sugars

21g

fibre

7g

high in

protein

38g

salt

1.6g