A quick and easy salad that’s full of flavour
Ingredients:
4 skinless chicken breast – cut into large strips
2 tbsp soy sauce (or use light soy sauce)
2 tsp medium curry powder
½ tsp ground cumin
2 cloves garlic – crushed
2 tsp honey
2 tbsp crunchy peanut butter (choose a sugar free option)
2 tbsp sweet chilli sauce
2 tbsp lime juice
1 romaine lettuce – sliced
1 yellow pepper (or orange or red) – sliced
16 cherry tomatoes – halved
½ red onion – sliced
Pomegranate seeds – from half a pomegranate
Method: Number of servings 4 / Prep Time 15 Minutes, Cook Time 10 Minutes
Cost per serving – approx. £1.70 per portion
1. Mix the soy sauce, curry powder, cumin, garlic and honey in a large bowl. Add the chicken breast strips and mix well to coat. Set aside in the fridge for about 1 hour
2. Meanwhile make the sauce by mixing the peanut butter with the chilli sauce and lime juice. Add a couple of tbsp of water and maybe some more to make a spoonable sauce.
3. Heat a small amount of oil in a frying pan and cook the chicken for about 10 mins, turning half-way through the cooking time, until nice and golden brown but still moist. Set aside to rest for a few minutes
4. Toss the lettuce, pepper, tomatoes, onion and pomegranate seeds and then pile onto your plates.
5. Spoon over a little of the sauce, top with the chicken breast and more of the sauce
Nutritional Information Per Serving:
16g carbs
2g fibre
5g fat
29g protein
237 calories
