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This Chicken Satay Salad is a Clean Eating Winner!

Ingredients

  • 1 tsp medium curry powder
  • 1/2 tsp ground cumin
  • 1 fresh garlic clove finely grated
  • 1 tsp raw honey
  • 2 Tbsp olive oil
  • 2 skinless chicken breast fillets or use turkey breast
  • 1 Tbsp natural peanut butter
  • 1 Tbsp fresh lime juice
  • 1/2 tsp garlic powder
  • 2 baby romaine lettuce hearts chopped
  • ¼ cucumber halved and sliced
  • seeds from ½ pomegranate
  • 1/4 cup roasted peanuts

Instructions

  • In a large bowl, whisk the curry powder, cumin, garlic, olive oil and honey. Mix well.
  • Slice the chicken breasts in half horizontally to make 4 fillets, then add to the marinade and coat well.
  • Set aside in the fridge for at least 1 hr, or overnight, to allow the flavors to develop.
  • Meanwhile, whisk the peanut butter with lime juice, garlic powder and 2-3 Tbsp water to make a spoonable sauce.
  • Preheat a large skillet over medium-high heat. Add the chicken and cook, covered with a lid, for 8-10 minutes, turning the fillets over for the last couple of minutes, until cooked through but still moist.
  • Set aside, covered, to rest for a few minutes.
  • While the chicken rests, toss the lettuce with the cucumber and pomegranate in a large bowl.
  • Slice the chicken, pile on top of the salad and spoon over the peanut butter sauce. Eat while the chicken is still warm.