Satay Chicken and Rocket Salad

another salad

• Ready In: 20 mins
• 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

1. Mix together peanut butter, coconut milk, lime juice, rind, garlic, chilli and fish sauce until well combined.
2. 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.
3. Arrange rocket, cucumber and cherry tomatoes on a serving platter. Top with chicken and drizzle with dressing. Serve warm.