Chicken Satay Salad
Elevate your meal with our easy Chicken Satay Salad recipe, featuring juicy, tender chicken and a creamy peanut dressing that brings irresistible flavor to every bite. Perfect for a quick lunch at work.
Ingredients
- 2 medium skinless deboned chicken breasts (we use Wild Pastures meat)
- Generous pinch of ground cumin
- 1.8 oz no-sugar-added smooth peanut butter
- 2 tsp tamari (gluten-free soy sauce)
- 1 tsp lime juice
- 2 TB olive oil
- 2 little gem lettuce, cut lengthways into intact wedges
- Small handful cilantro leaves, picked
- Sea salt
- Freshly ground black pepper
Instructions
- Preheat the oven to 425°F (200°C) and line a baking tray with parchment paper.
- Season the chicken breasts with the ground cumin, salt, and pepper. Place on the tray and bake in the oven for 20-22 minutes. Remove from the oven and leave to cool completely. Once cooled, slice the chicken into thinner strips.
- Meanwhile, add the peanut butter, tamari, and lime juice to a small bowl.
- Add 1-2 TB of very hot water and use a small whisk to whisk the mixture to a runny sauce. Set aside.
- At the same time, heat the olive oil in a large, non-stick pan over high heat.
- Add the lettuce wedges and sear until golden and crispy on the flat side (this does not take long, 20-30 seconds). Remove and set aside in your serving plates/bowls, charred side up.
- When ready, add the sliced chicken and spoon over the peanut sauce.
- Sprinkle on the cilantro leaves and serve.
Nutrition
Serving: 1gCalories: 430kcalCarbohydrates: 7gProtein: 38gFat: 29gSaturated Fat: 5gCholesterol: 90mgSodium: 560mgFiber: 3gSugar: 2g