Chicken Satay & Cucumber Salad - Recipe

Serves

Prep in

10 minutes

Cooks in

15 minutes

Meet my remake of this classic dish. It's super nourishing, packed with flavour, & makes both a brilliant meal prep options & a finger food-style appetiser.

The sauce works brilliantly on all proteins including tofu!

Key Facts

Super speedy
High in protein
Healthy meal prep idea
Great party food

Ingredients

2 organic chicken breasts
To Serve - white basmati rice or preferred grain
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SATAY SAUCE
½ cup peanut or almond butter (sub in tahini for nut free)
2 tablespoons tamari or soy sauce
1 tablespoon rice vinegar
2 tablespoons freshly squeeze orange juice or 1 lime
2-4 tablespoons warm water
Optional: 203 garlic cloves, 1 tablespoon grated fresh ginger, ½ teaspoon chilli powder

CUCUMBER SALAD
½ large cucumber
1 teaspoon each salt & garlic powder
Juice of 1 lime
1 tablespoon rice vinegar
Plenty of fresh coriander

Preparation

01

Slice your cucumbers, toss with the salt & garlic powder. Leave to one side.

02

Preheat your oven to 200°C.

03

Take your chicken breasts, lay them smooth side down on a board & use a knife to butterfly them, then cut into 3cm wide strips. Thread onto skewers (if using wooden ones soak in water for 15 minutess first) & place on a baking sheet. Bake for 12-15 minutes until cooked through.

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04

Meanwhile combine satay sauce ingredients, mixing until smooth.

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05

Take your cucumbers, add the lime juice, rice vinegar & toss together. Add the coriander & taste, adjust with more lime or vinegar to your preference.