CHICKEN SATAY SALAD

I even have a theory. There is not anything a lady can’t do with a BBQ roast bird and a bag of coleslaw mix. Chicken Satay Salad.

When the principle components in a recipe are supermarket short cuts one element is assured. Clean. I’m, speaking, no stove, no oven, no actual cooking. Easy.

Then there’s that satay sauce Super easy, no blender, three ingredients – considered one of which occurs to be peanut butter. And peanut butter. Well that could best mean one thing. Scrumptious. Seriously, it’s as near eating peanut butter out of a jar for dinner as you could get. So excellent.

Plus, my Chicken Satay Salad are so delicious, you can be tricked into questioning they’re no proper for you. But, they're! All meals corporations covered, which includes a solid protein hit and a clean, crunchy salad with 4 forms of veggies. And don’t fear. It’s not the sort of salad that gained’t fill you up. That’s where the flatbread is available in. Or any bread you want. Gluten loose. Try a gluten loose wrap. Low Carb. Use lettuce leaves as a base. My favourites.

I’ve were given a feeling this recipe is going on high rotation at your place. I mean short, smooth…peanut butter sauce. I’m calling it. Weeknight dinner perfection.

Marinate chook breasts, then drizzle with a punchy peanut satay sauce for a no-fuss, midweek meal it truly is excessive in protein and huge on flavour

Ingredients

• 1 tbsp tamari
• 1 tsp medium curry powder
• ¼ tsp ground cumin
• 1 garlic clove, finely grated
• 1 tsp clear honey
• 2 skinless chook breast fillets (or use turkey breast)
• 1 tbsp crunchy peanut butter (select a sugar-free model with out a palm oil, if possible)
• 1 tbsp candy chilli sauce
• 1 tbsp lime juice
• a touch sunflower oil, for wiping the pan
• 2 Little Gem lettuces hearts, cut into wedges
• ¼ cucumber, halved and sliced
• 1 banana shallot, halved and thinly sliced
• generous handful coriander, chopped
• seeds from ½ pomegranate

Method

1. Pour the tamari into a huge dish and stir inside the curry powder, cumin, garlic and honey. Mix properly. Slice the chook breasts in 1/2 horizontally to make 4 fillets in overall, then add to the marinade and mix nicely to coat. Set aside within the fridge for at least 1 hr, or in a single day, to allow the flavours to penetrate the fowl.
2. Meanwhile, mix the peanut butter with the chilli sauce, lime juice, and 1 tbsp water to make a spoonable sauce. When equipped to cook the chook, wipe a huge non-stick frying pan with a little oil. Add the chicken and cook, protected with a lid, for 5-6 minutes on a medium heat, turning the fillets over for the ultimate min, till cooked however nevertheless moist. Set aside, protected, to relaxation for a few mins.
3. While the hen rests, toss the lettuce wedges with the cucumber, shallot, coriander and pomegranate, and pile onto plates. Spoon over a bit sauce. Slice the chook, pile on top of the salad and spoon over the ultimate sauce. Eat while the chicken continues to be warm

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