CHICKEN SATAY SALAD (serves 3)
For the chicken
3 boneless, skinless chicken breasts
2 tbsp light soy sauce
2 tsp curry powder of your choice (I used a medium)
half a tsp of ground cumin
2 garlic cloves, chopped finely
2 tsp runny honey.
For the sauce
1.5 tbsp peanut butter (crunchy or smooth, it's up to you, but a sugar free version is good)
2 tbsp sweet chilli sauce
juice of 1 lime
cold water, as required.
For the salad
a selection of salad leaves (I used Romaine and Iceberg lettuces)
a large vine tomato, halved and sliced
cucumber, sliced thickly and halved (two slices/four halves per person)
small seedless green grapes (5-6 per person)
half a red onion, sliced finely
cooked beetroot wedges (four per person)
mustard & cress
fresh parsley, chopped
3 tbsp dry roasted peanuts.
At least one hour before you are due to begin cooking, marinate the chicken.
Place the soy sauce, curry powder, cumin, garlic and honey into a large bowl and mix well.
Taking each chicken breast, run your knife horizontally through from the thickest end to the thinnest, creating two thin fillets. Plate the fillets into the marinade and stir well, to ensure every little bit is coated. Cover with cling film and refrigerate until required.
When it is time to cook, begin by mixing up the satay sauce. In a medium sized bowl, add the peanut butter, sweet chilli sauce and lime juice and stir together. Continue to stir, adding small amounts of cold water, until you have a dropping consistency. Set aside.
Next, build each salad onto the plate starting with the salad leaves. Create a small mound of these in the centre of the plate.
Divide the slices of tomato between the three plates, placing the tomato around the outside of the leaves.
Dot the salad leaves with cucumber half slices, then the grapes, then sprinkle the red onion over.
Add the beetroot wedges to the side of the plate.
Sprinkle everything with the mustard & cress.
Next, lay each fillet of chicken onto a foil lined baking sheet and cook under a hot grill (or broiler, if you're in the USA) until just cooked. Turn the chicken over and cook the other side the same way. This should only take 6-7 minutes each side. Check the chicken is cooked through, by cutting into the thickest part and if you can see any sign of pinkness in the juices, put it back under the grill until the pinkness is gone.
Slice the chicken and lay it on top of the salad, while the chicken is still warm.
Drizzle spoonfuls of the satay sauce over the chicken and into the salad - be generous, as the sauce is divine.
Garnish with a sprinkle of fresh parsley and the dry roasted peanuts.
Settle down somewhere cool - and tuck in!