Chicken Satay Salad

• tamari↗1 tbsp tbsp
• curry powder↗1 tsp tsp
• ground cumin↗¼ tsp tsp
• garlic clove↗1

  finely grated

• clear honey↗1 tsp tsp
• skinless chicken breast fillets↗2

  (or use turkey breast)

• crunchy peanut paste↗1 tbsp tbsp

  (choose sugar‑free and palm‑oil‑free if possible)

• sweet chili sauce↗1 tbsp tbsp
• lime juice↗1 tbsp tbsp
• sunflower oil↗

  for greasing the pan

• Little Gem lettuce↗2

  hearts, sliced into wedges

• cucumber↗¼

  cut in half and sliced

• banana shallot1

  cut in half and thinly sliced

• cilantro↗

  chopped

• pomegranate↗seeds from ½

Step-by-step instructions

1. 1

   Pour the tamari into a large bowl and add the curry powder, cumin, garlic and honey. Mix well. Slice the chicken breasts horizontally in half, yielding 4 fillets, then add them to the marinade and toss thoroughly to coat. Refrigerate for at least 1 hour or overnight to let the flavors penetrate the meat.

2. 2

   Meanwhile, combine the crunchy peanut paste with sweet chili sauce, lime juice and 1 tbsp water to achieve a spoon‑sized sauce consistency. When cooking the chicken, lightly oil a large non‑stick pan with sunflower oil. Add the chicken and cook covered over medium heat for 5‑6 minutes, flipping the fillets during the last minute, until cooked through but still juicy. Remove and cover to rest for a few minutes.

3. 3

   While the chicken rests, toss the Little Gem lettuce leaves with cucumber, banana shallot, cilantro and pomegranate seeds, and arrange on plates. Drizzle a little sauce. Slice the chicken, place it on top of the salad and drizzle with the remaining sauce. Eat while the chicken is still warm.