Chicken Satay Salad Recipe: A Flavorful Twist
Before you get started, let's gather up the ingredients. Here's what you'll need:
Equipment
- Non stick frying pan
Ingredients
- 2 boneless, skinless chicken breast fillets
- 2 tbsp low-sodium soy sauce
- 1 tbsp chili sauce with a sweet flavor
- ¼ tbsp cumin
- 1 tbsp mild curry powder
- 1¼ garlic clove, finely minced
- 1 tbsp unsweetened almond butter or peanut butter
- 1 tbsp Freshly squeezed lime juice
- 1 tbsp natural honey
- Sunflower oil
- ⅓ cucumber, thinly sliced
- 2 or 3 heads of Little Gem lettuce, cut into wedges
- Freshly chopped coriander leaves
- 1 Echalion, thinly sliced
- ½ Pomegranate Seeds
Instructions
- Preparing the MarinadeIn a spacious dish, combine the soy sauce, curry powder, coriander, garlic, and honey. Mix these ingredients well to create a fragrant marinade. Cut each chicken breast horizontally to create four fillets and add them to the marinade. Ensure each fillet is well-coated. Set aside in the refrigerator for a minimum of 1 hour, or even better, marinate overnight for the flavors to infuse the chicken.
- Prepare the Peanut Satay SauceWhile the chicken is marinating, prepare the delectable peanut satay sauce. Combine the peanut butter, sweet chili sauce, freshly squeezed lime juice, and 1 tablespoon of water. Stir these ingredients until they form a smooth, spoonable sauce.
- Cook the Marinated ChickenWhen you're ready to cook the marinated chicken, heat a large non-stick frying pan over medium heat. Wipe the pan with a small amount of sunflower oil to prevent sticking. Place the marinated chicken fillets into the pan and cover with a lid. Cook for approximately 6-7 minutes, ensuring to turn the fillets over during the last minute of cooking. The goal is to have chicken that is cooked through but still moist. Once cooked, set the chicken aside, covered, to rest for a few minutes. This step ensures that the chicken remains juicy and succulent.
- Assemble the SaladWhile the chicken is resting, it's time to assemble the salad. Combine the lettuce wedges, sliced cucumber, thinly sliced banana shallot (Echalion), freshly chopped coriander, and the seeds from half a pomegranate. Toss these ingredients together to create a vibrant and refreshing salad.
- Serve and EnjoyNow slice the rested chicken fillets and arrange them on top of the prepared salad. Drizzle the remaining peanut satay sauce over the chicken and salad. Serve your Chicken Satay Salad while the chicken is still warm, and savor the delightful combination of flavors and textures.