Chicken Satay Salad Recipe

Looking for a light and healthy yet wholesome meal options? This exotic chicken satay salad is just what you need! Infused with authentic Indonesian satay flavours and served with an appetizing spicy peanut dressing, the salad brings you the best of Indonesian cuisine on a healthy platter. Try the recipe below to toss up a delightful satay salad tonight!

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Chicken Satay Salad Recipe

Satay chicken salad topped with a spicy peanut dressing.

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Course

Salad

Cuisine

Indonesia.

Prep Time

1 hour

Cook Time

15 minutes

Servings

people MetricUS Imperial

Ingredients

• 2 skinless chicken breast fillets
• 1 tbsp tamari
• 1 tsp curry powder
• 1/4 tsp ground cumin
• 1 Garlic Clove finely grated
• 1 tsp clear honey
• 1 tbsp crunchy peanut butter preferably sugar-free with no palm oil
• 1 tbsp sweet chili sauce
• 1 tbsp lime juice
• 2 little gem lettuce hearts cut into wedges
• 1/4 cucumber halved and sliced
• 1 banana shallot halved and thinly sliced
• A handful chopped coriander
• Half pomegranate de-seeded
• Sunflower Oil for wiping the pan

Course Salad Cuisine Indonesia. Prep Time 1 hour Cook Time 15 minutes Servings people MetricUS Imperial Ingredients 2 skinless chicken breast fillets 1 tbsp tamari 1 tsp curry powder 1/4 tsp ground cumin 1 Garlic Clove finely grated 1 tsp clear honey 1 tbsp crunchy peanut butter preferably sugar-free with no palm oil 1 tbsp sweet chili sauce 1 tbsp lime juice 2 little gem lettuce hearts cut into wedges 1/4 cucumber halved and sliced 1 banana shallot halved and thinly sliced A handful chopped coriander Half pomegranate de-seeded Sunflower Oil for wiping the pan

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Instructions

1. Pour the tamari into a large dish and stir in the curry powder, cumin, garlic and honey. Mix well to make the marinade.
2. 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 hour or overnight.
3. Meanwhile, mix the peanut butter with the chilli sauce, lime juice, and 1 tablespoon water to make the sauce.
4. When ready to cook the chicken, wipe a large non-stick frying pan with a little oil.
5. Add the chicken and cook, covered with a lid on medium heat, turning the fillets over for the last min, for 5-6 minutes until cooked but still moist. Set aside, covered, to rest for a few minutes.
6. Toss the lettuce wedges with the cucumber, shallot, coriander and pomegranate, and pile onto plates and spoon over a little sauce. Slice the chicken, pile on top of the salad and spoon over the remaining sauce.
7. Serve while the chicken is still warm.