* 1 tbsp tamari * 1 tsp medium curry powder * ¼ tsp ground cumin * 1 garlic clove, finely grated * 1 tsp clear honey * 2 skinless chicken breast fillets (or use turkey breast) * 1 tbsp crunchy peanut butter (choose a sugar-free version with no palm oil, if possible) * 1 tbsp sweet chilli sauce * 1 tbsp lime juice * sunflower oil, for wiping the pan * 2 Little Gem lettuce hearts, cut into wedges * ¼ cucumber, halved and sliced * 1 banana shallot, halved and thinly sliced * coriander, chopped * seeds from ½ pomegranate
**Method:**
STEP 1
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.
STEP 2
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.
STEP 3
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.
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**Ingredients:**
* 1 tbsp tamari
* 1 tsp medium curry powder
* ¼ tsp ground cumin
* 1 garlic clove, finely grated
* 1 tsp clear honey
* 2 skinless chicken breast fillets (or use turkey breast)
* 1 tbsp crunchy peanut butter (choose a sugar-free version with no palm oil, if possible)
* 1 tbsp sweet chilli sauce
* 1 tbsp lime juice
* sunflower oil, for wiping the pan
* 2 Little Gem lettuce hearts, cut into wedges
* ¼ cucumber, halved and sliced
* 1 banana shallot, halved and thinly sliced
* coriander, chopped
* seeds from ½ pomegranate
**Method:**
STEP 1
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.
STEP 2
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.
STEP 3
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.
[FULL RECIPE HERE](https://www.bbcgoodfood.com/recipes/chicken-satay-salad)