CHICKEN SATAY SALAD

  • Prep:
  • Cook: – 
  • plus at least 1 hr marinating
  • Serves 2

Marinate chicken breasts, then drizzle with a punchy peanut satay sauce for a no-fuss, midweek meal that’s high in protein and big on flavour

Ingredients

Method

  • STEP 1

    Pour the tamari into a large dish and stir in the curry powder, cumin, garlic and honey. Mix well. Slice the chicken breasts in half horizontally to make 4 fillets in total, then add to the marinade and mix well to coat. Set aside in the fridge for at least 1 hr, or overnight, to allow the flavours to penetrate the chicken.

  • STEP 2

    Meanwhile, mix the peanut butter with the chilli sauce, lime juice, and 1 tbsp water to make a spoonable sauce. When ready to cook the chicken, wipe a large non-stick frying pan with a little oil. Add the chicken and cook, covered with a lid, for 5-6 mins on a medium heat, turning the fillets over for the last min, until cooked but still moist. Set aside, covered, to rest for a few mins.

  • STEP 3

    While the chicken rests, toss the lettuce wedges with the cucumber, shallot, coriander and pomegranate, and pile onto plates. Spoon over a little sauce. Slice the chicken, pile on top of the salad and spoon over the remaining sauce. Eat while the chicken is still warm.

MEAL PLAN

TASTY

AND 

DELICIOUS

MEAL PLAN

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See the recipe
See the recipe
See the recipe

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“This magical, marvelous food on our plate, this sustenance we absorb, has a story to tell. It has a journey.”

– Joel Salatin
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