This recipe comes straight from our Bronze Lunch menu and has been adapted to feed 4 people. This great recipe can be eaten cold the next day when stored correctly – a great picnic treat for the summer.


  • 1 tbsp tamari or dark soy sauce
  • 1 tsp medium curry powder
  • ¼ tsp ground cumin
  • 1 garlic clove, finely grated
  • 1 tsp clear honey
  • 2 skinless chicken breast fillets (or use turkey breast)
  • 1 tbsp crunchy peanut butter (choose a sugar-free version with no palm oil, if possible)
  • 1 tbsp sweet chilli sauce
  • 1 tbsp lime juice
  • 2 Little Gem lettuces hearts, cut into wedges
  • ¼ cucumber, halved and sliced
  • 1 shallot, halved and thinly sliced
  • generous handful coriander, chopped
  • seeds from ½ pomegranate


Make the Chicken:

  1. Pour the tamari or soy sauce into a large dish and stir in the curry powder, cumin, garlic and honey and mix well.
  2. Slice the chicken breasts in half horizontally to make 4 fillets in total, then add to the marinade and mix well to coat.
  3. Set aside in the fridge for at least 1 hr, or overnight, to allow the flavours to penetrate the chicken.
  4. Meanwhile, mix the peanut butter with the chilli sauce, lime juice, and 1 tbsp water to make a sauce.
  5. When ready to cook the chicken, wipe a large non-stick frying pan with a little oil.
  6. Add the chicken and cook, covered with a lid, for 5-6 mins on a medium heat, turning the fillets over for the last min, until cooked but still moist.
  7.  Set aside, covered, to rest for a few mins.

To Assemble:

  1. While the chicken rests, toss the lettuce wedges with the cucumber, shallot, coriander and pomegranate, and pile onto 2 plates.
  2. Spoon over a little sauce.
  3. Slice the chicken, pile on top of the salad and spoon over the remaining sauce.
  4. Eat while the chicken is still warm.
  5. Enjoy!

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