Satay Chicken and Rocket Salad
- Ready In:
- 20mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1⁄4 cup kraft* smooth peanut butter
- 1⁄4 cup coconut milk
- 1 tablespoon lime juice
- 1⁄2 teaspoon grated lime rind
- 2 garlic cloves, crushed
- 1 red chile, de-seeded and finely chopped
- 1⁄2 teaspoon fish sauce
- 3 skinless chicken breasts, flattened to even thickness
- 200 g rocket or 200 g other lettuce leaves
- 1 English cucumber, cut into ribbons with a peeler
- 250 g punnet cherry tomatoes
- 1⁄3 cup salad dressing fat free Thai Lime and Coriander Dressing
directions
- Mix together peanut butter, coconut milk, lime juice, rind, garlic, chilli and fish sauce until well combined.
- Place chicken on a foil lined grill tray. Spread with peanut marinade until coated. Cook under a preheated grill for 10 minutes or until marinade is golden brown and chicken has cooked through. Rest for 5 minutes, then thickly slice.
- Arrange rocket, cucumber and cherry tomatoes on a serving platter. Top with chicken and drizzle with dressing. Serve warm.
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RECIPE SUBMITTED BY
Sonya01
Australia
I live in Keilor Downs, Victoria in Australia. I am a receptionist in Melbourne. My favorite cook books are anything Weight Watchers or Simply 2 good 2 be true also any muffin or scone cook books. I love cooking easy stuff but I love a challange ocasionaly on the weekends when i have a bit more time. My pet peeve is how much capsicum/bell peppers are in recipes now as i am elergic to them.