Chicken Satay Salad
Quick and easy but full of flavour, this is the perfect midweek meal. Delicious straight from the grill or cold the next day in your lunchbox, once you've tried this you will make it again and again.
This is a really versatile recipe: If you don't have skewers, you can just put the chicken on a baking tray under the grill. If you don't have a grill setting on your oven, you can just pan-fry the chicken in a little oil instead. If you don't like or can't eat chicken, use meaty white fish (like monkfish) or firm tofu.
Chicken Satay Salad
Serves 4
3 tbsp crunchy peanut butter
1 tbsp curry paste (I used red Thai)
100g low-fat natural yoghurt or kefir
8 skinless, boneless chicken thighs, cut into chunks
150g sugar snap peas
200g savoy cabbage
2 carrots
2 tsp toasted sesame oil
1 lime, juice only
4 tbsp low-fat mayonnaise
sea salt and freshly ground black pepper
Mix the peanut butter, curry paste and yoghurt together with a good pinch of salt and pepper. Add the chicken and toss to coat. Leave to sit for at least 15 minutes (although you could leave it in the fridge overnight).
Meanwhile, roughly chop the sugar snap peas, remove the core then finely shred the cabbage and peel then grate the carrot. Add these to a large bowl then pour over the sesame oil and lime juice. Season with salt and pepper and then thoroughly mix so all the veg is coated.
When you're ready to eat, heat the grill to high. Thread the chicken onto skewers and place on a baking tray lined with baking paper. Grill for 15 minutes, turning halfway through, or until the chicken is lightly charred and cooked through (cut the largest piece to check).
To serve, divide the salad between plates, top with the chicken and then drizzle over the mayonnaise.
This is a really versatile recipe: If you don't have skewers, you can just put the chicken on a baking tray under the grill. If you don't have a grill setting on your oven, you can just pan-fry the chicken in a little oil instead. If you don't like or can't eat chicken, use meaty white fish (like monkfish) or firm tofu.
Chicken Satay Salad
Serves 4
3 tbsp crunchy peanut butter
1 tbsp curry paste (I used red Thai)
100g low-fat natural yoghurt or kefir
8 skinless, boneless chicken thighs, cut into chunks
150g sugar snap peas
200g savoy cabbage
2 carrots
2 tsp toasted sesame oil
1 lime, juice only
4 tbsp low-fat mayonnaise
sea salt and freshly ground black pepper
Mix the peanut butter, curry paste and yoghurt together with a good pinch of salt and pepper. Add the chicken and toss to coat. Leave to sit for at least 15 minutes (although you could leave it in the fridge overnight).
Meanwhile, roughly chop the sugar snap peas, remove the core then finely shred the cabbage and peel then grate the carrot. Add these to a large bowl then pour over the sesame oil and lime juice. Season with salt and pepper and then thoroughly mix so all the veg is coated.
When you're ready to eat, heat the grill to high. Thread the chicken onto skewers and place on a baking tray lined with baking paper. Grill for 15 minutes, turning halfway through, or until the chicken is lightly charred and cooked through (cut the largest piece to check).
To serve, divide the salad between plates, top with the chicken and then drizzle over the mayonnaise.
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