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Chicken Satay Salad

Chicken Satay Salad

This fuss free meal for two is ideal for a quick and tasty midweek meal guaranteed to tickle your taste buds without wrecking your lean and healthy diet.

Quick Facts

353 Calories
40g Protein
24g Carbs
10g Fat
15m Time
2 Serves

Perfect For

Getting Lean

Ingredients

  • 1 tbsp. tamari soy sauce
  • 1 tsp. medium curry powder
  • ¼ tsp. ground cumin
  • 1 garlic clove - finely grated
  • 1 tsp. clear honey
  • 2 skinless chicken breast fillets
  • 1 tbsp. crunchy peanut butter
  • 1 tbsp. sweet chilli sauce
  • 1 tbsp. lime juice
  • 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
Cook/Prep:15m
Serves: 2
Calories: 353
Fat: 10g
Sat Fat: 2g
Carbs: 24g
Fibre: 7g
Protein: 40g

Method:

  1. Pour the soy sauce into a large dish and mix in the curry powder, cumin, garlic and honey.
  2. Butterfly the chicken breasts and add to the marinade. Mix well to coat.
  3. Pop in the fridge for at least one hour – ideally overnight - to marinate.
  4. Meanwhile, mix together the peanut butter, chilli sauce, lime juice and 1 tbsp. of water.
  5. When you’re ready to cook, wipe a large frying pan with a smidge of oil and heat over a medium to high heat.
  6. Add the chicken and cook covered with a lid for 5 minutes, turn once near the end to ensure the chicken is cooked through.
  7. Leave the lid on the pan and remove from the heat.
  8. Now, toss together the lettuce, cucumber, shallot, coriander and pomegranate and pile onto two plates.
  9. Slice the chicken and top the salad with it spooning over the resting juices and the peanut sauce.

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