Chicken satay salad
Meals
Attempt this generally straightforward, midweek feast that is high in protein and enormous on flavor. Marinate chicken bosoms, then shower with a punchy nut satay sauce
Cooking Ingredients
1 tbsp tamari
1 tsp medium curry powder
¼ tsp ground cumin
1 garlic clove, finely ground
1 tsp clear honey
2 skinless chicken bosom filets (or use turkey bosom)
1 tbsp crunchy peanut butter (pick a sans sugar form with no palm oil, if conceivable)
1 tbsp sweet stew sauce
1 tbsp lime juice
sunflower oil, for cleaning the dish
2 Little Diamond lettuce hearts, cut into wedges
¼ cucumber, split and cut
1 banana shallot, split and daintily cut
coriander, hacked
seeds from ½ pomegranate
Cooking Direction
Stage 1
Empty the tamari into a huge dish and mix in the curry powder, cumin, garlic and honey. Blend well. Cut the chicken bosoms in half on a level plane to make 4 filets altogether, then, at that point, add to the marinade and blend well to cover. Put away in the refrigerator for something like 1 hr, or short-term, to permit the flavors to enter the chicken.
Stage 2
In the interim, blend the peanut butter in with the stew sauce, lime juice, and 1 tbsp water to make a spoonable sauce. At the point when prepared to cook the chicken, wipe an enormous non-leave griddle with just enough oil. Add the chicken and cook, covered with a top, for 5-6 mins on a medium intensity, turning the filets over for the last min, until cooked yet sodden. Put away, covered, to rest for a couple of mins.
Stage 3
While the chicken rests, throw the lettuce wedges with the cucumber, shallot, coriander and pomegranate, and heap onto plates. Spoon over a little sauce. Cut the chicken, heap on top of the plate of mixed greens and spoon over the excess sauce. Eat while the chicken is still warm.