Looking for a no-fuss healthy lunch idea? The Satay Salad is high in protein, nutrients and flavour!
2 skinless chicken breast fillets, 1tsp medium curry powder, ¼ tsp ground cumin, 1 garlic clove (finely grated) 2 tsp honey, 1 tbsp tamari, 1 tbsp crunchy peanut butter, 1 tbsp sweet chilli sauce, 1 tbsp lime juice, sunflower oil, 2 little gem lettuce hearts (cut into wedges) ¼ cucumber halved and sliced, 1 banana shallot (halved and sliced) handful of coriander (chopped) seeds from ½ pomegranate.
- Pour the tamari into a large dish and stir in the curry powder, garlic and honey, mix together. Slice the chicken breast in half horizontally to make 4 fillets, add into the marinade and coat. Set aside in the fridge for at least 1 hour.
- Mix the peanut butter, with chilli sauce, lime juice and 1 tbsp water to make a sauce.
- Wipe a large non-stick frying pan with your oil, add the chicken and cook over medium heat with a lid for 5-6 minutes. Turn the fillets over for the last minutes until cooked, set aside covered.
- While the chicken rests toss the lettuce wedges with the cucumber, shallot, coriander, pomegranate and pile onto plates. Spoon over your sauce, slice your chicken, place on top of the salad and add remaining sauce.
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