Seeded flatbreads
Moroccan-style breads with nigella and sesame seeds, great for wrapping and dipping
Chicken satay salad
- Preparation and cooking time
- Prep:
- Cook: -
- plus at least 1 hr marinating
- Easy
- Serves 2
Skip to ingredients
- 1 tbsp tamari
- 1 tsp medium curry powder
- ¼ tsp ground cumin
- 1 garlic clovefinely 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 oilfor wiping the pan
- 2 Little Gem lettucehearts, cut into wedges
- ¼ cucumberhalved and sliced
- 1 banana shallothalved and thinly sliced
- corianderchopped
- seeds from ½ pomegranate
Nutrition: per serving
- kcal353low
- fat10glow
- saturates2g
- carbs24glow
- sugars21g
- fibre7g
- protein38ghigh
- salt1.6g
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.
