Chicken Satay Salad

Serves: 4
Preparation time: 15 minutes
Cooking time: 30 minutes

INGREDIENTS
1 tbsp light soy sauce  
1 tsp medium curry powder
¼ tsp ground cumin
1 garlic clove, finely grated
1 tsp honey
2 skinless chicken breast fillets (or use turkey breast)
1 Tbsp crunchy peanut butter butter
1 tbsp sweet chilli sauce
1 tbsp lime juice

For the sauce:
1 Tbsp crunchy peanut butter butter
2-3 Tbsp Double Cream yoghurt, Plain
1 tbsp sweet chilli sauce
1 tbsp lime juice

To serve:
2 Little Gem lettuce hearts, cut into wedges
¼ cucumber, halved and sliced
1 red onion, halved and thinly sliced
1 punnet cherry tomatoes
coriander, chopped
mint chopped
seeds from ½ pomegranate

METHOD
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 hour, or ideally overnight, to allow the flavours to penetrate the chicken.

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 minutes on a medium heat, turning the fillets over for the last min, until cooked but still moist. Cover and set aside to rest for a few minutes.

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. Enjoy while the chicken is still warm.