Griddled chicken satay salad
A packed satay salad featuring tender chicken pieces and crunchy vegetables, dressed in a tangy, lime-spiked peanut butter dressing.
Ingredienser
- 2 tbsp soy sauce
- 2 tsp medium curry powder
- 2 garlic cloves minced
- 2 tsp soft brown sugar
- 3 chicken breast fillets
- 2 tbsp crunchy peanut butter
- 2 tbsp sweet chilli sauce
- 1 lime juiced
- 1 tbsp soy sauce
- 2 tbsp water
- 3 Little Gem lettuce hearts cut into wedges
- 0.25 white cabbage finely shredded
- 0.5 cucumber halved (seeded and sliced)
- 1 bunch of spring onions sliced
- small bunch of coriander leaves roughly chopped
- 1 lime cut into wedges to serve
Gör så här
Pour the soy sauce into a large dish and stir in the curry powder, garlic and sugar, mixing well until the sugar has dissolved.
Slice the chicken breasts in half horizontally to make thin fillets, then put them in the marinade, cover and chill for at least 1 hour (overnight is best).
To make the dressing, mix the peanut butter with the chilli sauce, lime juice, soy sauce and 2 tbsp water to create a thick drizzly sauce.
Put a non-stick griddle pan over a high heat and sear the chicken in batches for 3-4 minutes on each side until just cooked through, then lift onto a board to rest.
While the chicken rests, toss the lettuce wedges with the cabbage, cucumber, most of the spring onions and coriander.
Pile the salad into a large salad bowl or onto a platter, then slice the chicken and scatter it over the salad.
Drizzle over the satay dressing and scatter with the rest of the spring onions and coriander.
Bring to the table, toss well and serve with lime wedges to squeeze over.