Dressing ingredients

• 1/4 cup peanut butter
• 1 clove garlic, minced
• 1 tsp sesame oil
• 1 tsp red curry paste
• 2 tsp brown sugar
• 1 tbsp soy sauce
• 120ml coconut milk
• 2 tbsp water
• pinch salt

Salad ingredients

• 2 chicken breasts, cut into 5mm thick slices
• 1 tbsp olive oil
• 1/4 continental cucumber, julienned
• 1/2 red capsicum, julienned
• 4 spring onions, julienned
• Handful of chopped mint and coriander
• 2 cos lettuce hearts
• Lime wedges, to serve

Method

1. Whisk the dressing ingredients together in a jug and set aside.
2. Whisk together the olive oil and 2 tbsp of the dressing in a bowl and add the chicken slices.
3. Stir to coat and leave to marinate while you chop and prepare the salad ingredients.
4. Cook the chicken slices on a hot griddle or frying pan, in batches. About 2 minutes per side.
5. To assemble the salad cups, separate the cos lettuce into individual leaves and arrange them on a plate or serving board. Place one or two chicken strips on each leaf and add some of the cucumber, capsicum and spring onion. Sprinkle with the chopped mint and coriander, and drizzle the satay dressing over the whole lot.

This recipe can easily be adapted to suit your taste in salad ingredients. Add cooked rice to the salad cups for a more substantial meal. Store leftover dressing in the fridge and use within a week.

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