Satay Chicken Salad

A peanut dressing transforms a ‘regular’ salad into a flavour-bomb salad.

This is a salad that's equal parts fresh and hearty, and we don't know about you, but that's the kind of combination we love for a lunchbox salad. The crunchy veggie slaw keeps it fresh, and the nutty chicken and rice noodles make sure you're satisfied. Looking for a vegetarian swap? Sub in tofu for the chicken. Enjoy!

Ingredients

For the chicken

  • 2 large chicken breasts
    diced

  • 1 tsp ground turmeric

  • 1 tsp ground coriander

  • 1 tsp ground cumin

  • 1 tsp paprika

  • 2 cloves garlic
    crushed

  • 2 tbsp extra virgin olive oil

For the satay sauce

  • 100g smooth peanut butter

  • 2 tbsp tamari

  • 1 lime
    juiced

  • 75ml warm water

For the rest

  • 1/2 red pepper
    thinly sliced

  • 1 carrot
    peeled and thinly sliced

  • 150g red cabbage
    thinly sliced

  • 1 tsp maple syrup
    or honey

  • 1 tbsp apple cider vinegar

  • 3 portions glass noodles
    or rice noodles

To garnish

  • 3 spring onions
    thinly sliced

  • 1 handful peanuts
    crushed

  • Sesame seeds
    toasted

Method

Begin by placing the diced chicken breasts into a bowl, along with the rest of the ingredients for the chicken. Combine well, then add to a non-stick pan on a medium heat and cook for 6 minutes on each side.

Meanwhile, prepare the satay sauce by combining all the ingredients in a bowl.

Prepare the slaw by combining the sliced pepper, carrot and red cabbage with the honey, apple cider vinegar, olive oil and salt in a bowl.

Heat a pan of boiling water on the hob and cook the glass noodles as per the packet instructions.

Check that the chicken chunks are cooked before adding the satay sauce. Combine and heat through for a couple of minutes.

Once the noodles are cooked, drain them and split them between 3 lunchboxes.

Spilt the slaw between the lunchboxes, followed by the satay chicken.

Garnish with sliced spring onions, chopped peanuts and toasted sesame seeds. Enjoy!

Serves 3.

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