Fresh chicken satay salad and pomegranate
This refreshing and filling dish is complemented by a beautiful satay sauce, easy to cook and great for any occasion.Ingredients
01.
Slice the chicken breasts in half horizontally to make 4 fillets in total. Pour over the soy sauce, curry powder, cumin, garlic and honey. Mix well.
02.
Set aside in the fridge for at least 1 hr, or overnight, to allow the flavours to penetrate the chicken.
03.
Meanwhile, mix the peanut butter with the chilli sauce, lime juice, and 1 tbsp water to make a spoonable sauce.
04.
When ready to cook the chicken, wipe a large non-stick frying pan with a little oil.
05.
Add the chicken and cook, covered with a lid, for 5-6 mins on a medium heat, turning the fillets over for the last min, until cooked but still moist. Set aside, covered, to rest for a few mins.
06.
While the chicken rests, toss the lettuce wedges with the cucumber, shallot, tomoatoes, 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. Eat while the chicken is still warm.
