SATAY CHICKEN SALAD
Serves 4
Ingredients
4 skinless, boneless chicken breasts
half a cucumber, halved lengthways and cut into slices
1 small red onion, halved and thinly sliced
140g/5oz beansprouts
handful fresh coriander leaves
2 tbsp olive oil
1 tbsp lime juice
For the dressing
5 tbsp crunchy peanut butter
3 tbsp lime juice
1-2 tbsp Thai red curry paste
Method
Char the chicken
Prepare your barbecue, preheat the grill or put a griddle over a highish heat. Season the chicken and cook for 8 mins on each side until lightly charred and cooked through.
Toss the salad
While the chicken is sizzling, gently toss the cucumber, onion, beansprouts and coriander with the oil and lime juice and scatter over a large serving platter or dish. In a small bowl, whisk together all the dressing ingredients, adding a tablespoon of curry paste and a little water until it’s a drizzling and whisk in another tablespoon of curry past if you prefer more of a spicy heat.
Slice and serve
Slice the chicken into long strips and scatter them over the salad. Drizzle half the dressing over the salad and pass round for everyone to help themselves to. Offer the extra dressing for those who want it.
