Chicken satay salad

Ingredients

• Tamari

  White Corn Tortilla Chips - Garden of Eatin'

  28g

• Curry powder

  Spices

  10g

• Cumin

  Spices, cumin seed

  10g

• Garlic

  Raw

  1 cloves, minced or 3g

• Honey

  17g

• Turkey and Chicken Breast Deli-Thin No Fat Variety Cold Cuts

  Louis Rich and Oscar Mayer - Walmart

  150g

• Sesame butter

  Seeds, tahini, from raw and stone ground kernels

  10g

• Chilli Sauce

  Iceland

  20g

• Lime juice

  Raw

  10g

• Sunflower oil

  Linoleic (less than 60%)

  4g

• Lettuce

  Romaine or cos, raw

  80g

• Cucumber

  Peeled, raw

  ¼ medium or 50g

• Shallots

  Raw

  1 shallot (medium) or 43g

• Fresh cilantro

  Coriander leaves, raw

  7g

• Pomegranates

  Raw

  ½ pomegranate or 141g

Directions

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.
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.
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.
4. Recipe by: Sara Buenfeld (source: https://www.bbcgoodfood.com/recipes/chicken-satay-salad)

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