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–+ servings

Simple Italian Chicken Satay Salad

Marinated chicken breasts are cooked to perfection and served over a fresh salad with a creamy peanut sauce for a quick and flavorful meal.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Cuisine Italian
Servings 2

Ingredients
  

For the Chicken Marinade

  • 1 tbsp tamari
  • 1 tsp medium curry powder
  • ¼ tsp cumin ground
  • 1 garlic clove finely grated
  • 1 tsp clear honey
  • 2 skinless chicken breast fillets (or you can use turkey breast)

For the Peanut Sauce

  • 1 tbsp crunchy peanut butter (preferably sugar-free and without palm oil)
  • 1 tbsp sweet chilli sauce
  • 1 tbsp lime juice
  • 1 tbsp water

For the Salad

  • Sunflower oil (for wiping the pan)
  • 1 Little Gem lettuce hearts cut into wedges
  • ¼ cucumber halved and sliced
  • 1 banana shallot halved and thinly sliced
  • Fresh coriander chopped
  • ½ Pomegranate seeds

Instructions
 

Marinate the Chicken

  • In a large dish, combine the tamari, curry powder, ground cumin, grated garlic, and clear honey.
    Stir until well mixed.
    Slice each chicken breast horizontally to create 4 thinner fillets.
    Add these fillets to the marinade, making sure they are well-coated.
    Cover the dish and refrigerate for at least 1 hour, or preferably overnight.
    This helps the flavors soak into the chicken.

Prepare the Peanut Sauce

  • In a small bowl, mix together the crunchy peanut butter, sweet chilli sauce, lime juice, and water.
    Stir until smooth and well-combined.

Cook the Chicken

  • Heat a large non-stick frying pan over medium heat.
    Wipe the pan lightly with sunflower oil.
    Add the marinated chicken fillets to the pan.
    Cook covered with a lid for 5-6 minutes, turning the fillets over in the last minute, until the chicken is cooked through but still moist.
    Once cooked, remove the chicken from the pan and let it rest, covered, for a few minutes.

Prepare the Salad

  • While the chicken rests, assemble your salad.
    Toss the Little Gem lettuce wedges, cucumber slices, banana shallot, chopped coriander, and pomegranate seeds together in a bowl.

Serve

  • Divide the salad among your plates and drizzle with a little of the peanut sauce.
    Slice the cooked chicken and place it on top of the salad.
    Spoon the remaining peanut sauce over the chicken.
    Enjoy the dish while the chicken is still warm!
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