Chicken satay salad

Ingredients

• Curry powder

  Spices

  1 tsp or 2g

• Cumin

  Spices, cumin seed

  ¼ tsp, ground or 0.8g

• Garlic

  Raw

  1 cloves, minced or 3g

• Honey

  1 tsp or 7g

• Sesame butter

  Seeds, tahini, from raw and stone ground kernels

  1 tbsp or 15g

• Chilli Sauce

  Iceland

  15g

• Lime juice

  Raw

  1 tbsp or 15g

• Sunflower oil

  Linoleic (less than 60%)

  5g

• Lettuce

  Romaine or cos, raw

  4 cup shredded or 188g

• Cucumber

  Peeled, raw

  ¼ medium or 50g

• Shallots

  Raw

  1 shallot (medium) or 43g

• Pomegranates

  Raw

  ½ pomegranate or 141g

• Chicken Breast Boneless, Skinless

  Frozen, Cooked - Great Value

  230g

• Peanut butter

  Chunk style, without salt

  16g

• Soy sauce

  Made from soy (tamari)

  18g

Directions

1. Pour the soy sauce 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. Source: www.bbcgoodfood.com/recipes/chicken-satay-salad