Chicken and cashew satay
Serves 4 Ready in 25 min
Whisk together 1 chopped shallot, 3 crushed garlic cloves,
½ chopped red chilli, 50g peanut butter, 100ml coconut milk, 50ml coconut water, ½ tsp honey, a dash of fish sauce and the zest and juice of ½ lime. Season and set aside. Heat a griddle pan and brush 2 quartered baby gem lettuces and 4 small chicken breasts with vegetable oil. Griddle the lettuce for 1 min per side and remove. Griddle the chicken, turning halfway, until cooked through, then slice. In a large bowl, combine the chicken with ½ cucumber, ribboned, ¼ red cabbage, sliced, 100g halved cherry tomatoes and 140g mixed leaf salad. Sprinkle with 2 tbsp cashews and 1 tbsp coconut flakes. Drizzle with the dressing.
1 799kJ per serving 25g fat 12g sat fat 12g carb s