CHICKEN SATAY SALAD

FROM THE STORE CUPBOARD Olive oil, salt, pepper

INGREDIENTS FROM MORRISONS KTC Coconut Milk (400g), 50p Cucumber, 45p M Savers Salted Peanuts (200g), 48p Lime, 31p Coriander (70g), 72p Romaine lettuce, £1 Amoy Light Soy Sauce (100ml), £1 M Savers Honey (340g), £1 Root ginger (83g), 62p Garlic, 55p Morrisons 100% Smooth Peanut Butter (340g), £1.78 Red chillis (50g), 50p Chicken thighs (750g), £1.85

METHOD

1 Skin and dice chicken thighs into little chunks and put in a bowl. Grate in a red chilli, 1 clove of garlic and a large knob of ginger. Add 2 tablespoons of honey, 3 tablespoons of soy sauce and half a can of coconut milk. Add a splash of olive oil and mix everything together. Cover, and leave in fridge for 10 minutes so the flavours can marinate. 2 Make your dressing. Take a bowl, add three tablespoons of peanut butter, the juice of a lime and a tablespoon of soy sauce. Add the rest of the coconut milk, and keep mixing and adding coconut milk until you have a pouring consistency. 3 For the salad, chop the Romaine lettuce into bite-size pieces. Add into a bowl, with a handful of chopped coriander. Skin the cucumber then cut it in half length ways. Take a teaspoon, scoop out the seeds and chop the cucumber into chunks. Set the salad bowl aside. 4 Fry your chicken in batches until its cooked through and sticky – pour all of the marinating juices into the pan while cooking. 5 Place the chicken on top of the salad. Add any leftover red chilli (if you like it spicy) and a sprinkling of coriander. Scatter a large handful of chopped peanuts over the top and pour the peanut butter dressing over everything. Mix together and serve.