CHICKEN SATAY SALAD RECIPE | BBC GOOD FOOD
Marinate chicken breasts, then drizzle with a punchy peanut satay sauce for a no-fuss, midweek meal that's high in protein and big on flavour
Provided by Sara Buenfeld
Categories Dinner, Lunch, Supper
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 2
Number Of Ingredients 15
Steps:
- Pour the tamari into a large dish and stir in the curry powder, cumin, garlic and honey. Mix well. Slice the chicken breasts in half horizontally to make 4 fillets in total, then add to the marinade and mix well to coat. Set aside in the fridge for at least 1 hr, or overnight, to allow the flavours to penetrate the chicken.
- Meanwhile, mix the peanut butter with the chilli sauce, lime juice, and 1 tbsp water to make a spoonable sauce. When ready to cook the chicken, wipe a large non-stick frying pan with a little oil. 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.
- While the chicken rests, toss the lettuce wedges with the cucumber, shallot, 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.
Nutrition Facts : Calories 353 calories, FatContent 10 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 24 grams carbohydrates, SugarContent 21 grams sugar, FiberContent 7 grams fiber, ProteinContent 38 grams protein, SodiumContent 1.6 milligram of sodium
VIETNAMESE SALAD RECIPE | DELICIOUS. MAGAZINE
This refreshing summer salad recipe combines all of the flavours of Vietnam and is perfect with grilled chicken (or, take a look at our Vietnamese chicken salad, which includes chicken in the recipe).
Provided by delicious. magazine
Total Time 25 minutes
Prep Time 25 minutes
Yield Serves 4
Number Of Ingredients 16
Steps:
- Put the dressing ingredients in a bowl and whisk well. Set aside.
- For the salad, heat the oil in a small pan and fry the peanuts for 1-2 minutes until golden. Remove with a slotted spoon and drain on kitchen paper. Set aside. Add the shallots to the oil and fry for 3-4 minutes until golden and crisp. Drain on kitchen paper and set aside.
- Tear the Chinese leaf into pieces and put in a large bowl. Add the carrot, spring onions and mint. Toss well. Spoon on to a large platter. Drizzle with the dressing and toss. Scatter with the coriander, peanuts and shallots.
Nutrition Facts : Calories , FatContent , ProteinContent , CarbohydrateContent , FiberContent
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- Tear the Chinese leaf into pieces and put in a large bowl. Add the carrot, spring onions and mint. Toss well. Spoon on to a large platter. Drizzle with the dressing and toss. Scatter with the coriander, peanuts and shallots.
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CHICKEN SATAY SALAD RECIPE | BBC GOOD FOOD
Marinate chicken breasts, then drizzle with a punchy peanut satay sauce for a no-fuss, midweek meal that's high in protein and big on flavour
From bbcgoodfood.com
Total Time 25 minutes
Category Dinner, Lunch, Supper
Cuisine Indian
Calories 353 calories per serving
From bbcgoodfood.com
Total Time 25 minutes
Category Dinner, Lunch, Supper
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Calories 353 calories per serving
- While the chicken rests, toss the lettuce wedges with the cucumber, shallot, 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.
See details
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This refreshing summer salad recipe combines all of the flavours of Vietnam and is perfect with grilled chicken (or, take a look at our Vietnamese chicken salad, which includes chicken in the recipe).
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Reviews 5
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- Tear the Chinese leaf into pieces and put in a large bowl. Add the carrot, spring onions and mint. Toss well. Spoon on to a large platter. Drizzle with the dressing and toss. Scatter with the coriander, peanuts and shallots.
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See details
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