Chicken Satay Salad
No fuss, no mess, just simple and delcious (and moastly healthy)
Servings: 2 servings
Calories: 353kcal
Equipment
- 1 medium bowl
- 1 frying pan or grill/griddle
Ingredients
- 1 tbsp tamari
- 1 tsp curry powder yellow
- 1/4 tsp cumin ground
- 1 clove garlic crushed and diced
- 1 tsp honey melted
- 2 chicken breasts skinless/boneless
- 1 tbsp crucnhy peanut butter natural is best, avoid any with palm oil (it melts too slowly)
- 1 tbsp sweet chili sauce to taste
- 1 tbsp lime juice fresh
- 1/2 head ice burg lettuce or any preference, crunchy is best
- 1/2 cucumber halved and sliced
- 1 shallot halved and thinly sliced
- coriander fresh, chopped, optional
- sunflower oil for wiping pan (peanut is a good alternative)
- pomegranate seeds, as desired
Instructions
- Mix tamari, curry, garlic and honey together until a smooth paste.
- Cut chicken into manageable piece and coat in spice paste. Put aside (you can do this up to 24 hours in advance).
- Mix peanut butter, chili sauce, lime juice together, adding a few drops of water to make a spoonable sauce.
- Cut lettuce into bite size pieces (or make "boats"), toss with cucumber and shallot, coriander and pomegranate seeds.
- Cook chicken until doen, but still moist in middle.
- Place on top of lettuce bed, drizzle with peanut butter sauce (as desired). Enjoy!
Notes
I often add other vegetables to this salad. Red peppers, avacado (actually a fruit) and broccoli always go well.