WEIGHT MANAGEMENT SERVICE
ESTABLISHED 2017
About the Recipe
Satay Chicken Salad is a vibrant and nutritious dish inspired by Southeast Asian flavors, combining juicy grilled or pan-cooked chicken with a creamy, peanut-based satay dressing. The salad typically includes a mix of fresh vegetables such as lettuce, cucumber, carrots, and peppers, adding crunch and freshness to balance the richness of the sauce. The satay dressing, made with peanuts, lime, soy sauce, and mild spices, brings a perfect blend of sweet, savory, and tangy flavors. This dish is ideal for a healthy lunch or dinner, offering a great balance of protein, healthy fats, and fresh ingredients while remaining light and refreshing.
Ingredients
Suitable For:
Weight management
High-protein diet plans
Low-carb / calorie-controlled diets (depending on dressing amount)
Cardiovascular-friendly diets (use lean chicken)
Meal prep / healthy lunches
Active lifestyle / post-workout meals
Ingredients
1 tbIngredientssp tamari
1 tsp medium curry powder
¼ tsp ground cumin
1 garlic clove, finely grated
1 tsp clear honey
2 skinless chicken breast fillets
1 tbsp crunchy peanut butter
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 shallot, halved and thinly sliced
coriander, chopped
seeds from ½ pomegranate
Preparation
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.
Nutrient | Per Serving |
Calories | ~380 kcal |
Total Fat | ~14 g |
Saturated Fat | ~3 g |
Sugars | ~11 g |
Dietary Fiber | ~4–5 g |
Protein | ~40 g |
Salt | ~1.2 g |