Vibrant Chicken Satay Salad Recipe

This chicken salad pairs tender, flavourful chicken breasts with a zesty peanut sauce, served over a crisp bed of fresh lettuce, cucumber, and pomegranate seeds. Using high-quality Irish meat is key to this dish, as it ensures the chicken is tender and naturally flavourful, elevating the taste of the marinade and sauce. It's perfect for a Summer lunch, light and delicious.

Ingredients

• 2 Irish chicken fillets
• 2 tablespoons of soy sauce
• 1 teaspoon of medium curry powder
• ¼ teaspoon of ground cumin
• 1 garlic clove, finely minced
• 2 teaspoons of clear honey
• 2 tablespoons of crunchy peanut butter
• 1 tablespoon of sweet chilli sauce
• 1 tablespoon of lime juice
• 2 little gem lettuce hearts
• 1/2 a cucumber, diced
• 1 shallot, thinly sliced
• Coriander
• Sunflower oil
• Pomegranate seeds (optional)

Steps

1. Pour the soy sauce into a large dish and stir in the curry powder, cumin, garlic, and honey. Mix well.
2. 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 hour, or overnight, to allow the flavours to penetrate the chicken.
3. Meanwhile, mix the peanut butter with the sweet chilli sauce, lime juice, and 1 tablespoon of water to make a runny sauce.
4. 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 minutes on medium heat, turning the fillets over for the last minute, until cooked but still moist.
5. Set aside, covered, to rest for a few minutes. While the chicken rests, toss the lettuce with the cucumber, shallot, coriander, and pomegranate seeds, and pile onto plates.
6. Spoon over a little sauce. Slice the chicken, pile it on top of the salad, and spoon over the remaining sauce.Eat while the chicken is still warm.