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:
- Pour the tamari or soy sauce into a large dish and stir in the curry powder, cumin, garlic and honey and mix well.
- Slice the chicken breasts in half horizontally to make 4 fillets in total, then add to the marinade and mix well to coat.
- Set aside in the fridge for at least 1 hr, or overnight, to allow the flavours to penetrate the chicken.
- Meanwhile, mix the peanut butter with the chilli sauce, lime juice, and 1 tbsp water to make a sauce.
- When ready to cook the chicken, wipe a large non-stick frying pan with a little oil.
- 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.
- Set aside, covered, to rest for a few mins.
- While the chicken rests, toss the lettuce wedges with the cucumber, shallot, coriander and pomegranate, and pile onto 2 plates.
- Spoon over a little sauce.
- Slice the chicken, pile on top of the salad and spoon over the remaining sauce.
- Eat while the chicken is still warm.