This chicken satay salad recipe is bold, punchy and super-light with just 353 calories per serving. With only 15 minutes of prep and a short cooking time, it's perfect for a light dinner or lunch, especially when made ahead and quickly assembled on the day. It also has a high protein content, with 38 grams per serving, while only yielding 10 grams of fat.

Sharing this recipe for two, Good Food stated: "Try this no-fuss, midweek meal that's high in protein and big on flavour. Marinate chicken breasts, then drizzle with a punchy peanut satay sauce."

Ingredients

• One tbsp tamari
• One tsp medium curry powder
• A quarter tsp ground cumin
• One garlic clove, finely grated
• One tsp clear honey
• Two skinless chicken breast fillets (or use turkey breast)
• One tbsp crunchy peanut butter (choose a sugar-free version with no palm oil, if possible)
• One tbsp sweet chilli sauce
• One tbsp lime juice
• sunflower oil, for wiping the pan
• Two Little Gem lettuce hearts, cut into wedges
• A quarter cucumber, halved and sliced
• One banana shallot halved and thinly sliced
• Coriander, chopped
• Seeds from half a pomegranate

Method

Place the tamari in a large shallow dish and add the curry powder, ground cumin, crushed garlic, and honey. Stir thoroughly until everything is evenly combined.

Halve the chicken breasts horizontally so you end up with four thinner pieces, then place them in the dish and turn them through the marinade to ensure they are well coated. Cover and refrigerate for a minimum of one hour - or leave overnight - for the flavours to fully infuse into the meat.

To prepare the sauce, combine the peanut butter with the chilli sauce, freshly squeezed lime juice and one tablespoon of water. Mix until smooth and pourable, adjusting the water slightly if needed for consistency. When you're ready to cook the chicken, lightly grease a large non-stick frying pan with oil using a paper towel.

Set the pan over a medium heat, add the marinated chicken pieces, and cover with a lid. Cook for five to six minutes, flipping the fillets in the final minute, until they are fully cooked through but still tender and juicy. Remove from the heat, cover again, and let rest briefly.

While the chicken rests, prepare the salad. Arrange the wedges of lettuce in a bowl or on individual plates, and toss together with the sliced cucumber, finely sliced shallot, fresh coriander leaves, and pomegranate seeds. Drizzle over a small amount of the prepared peanut-lime dressing.

Slice the warm chicken and lay it over the salad, then spoon over the remaining sauce. Serve immediately while the chicken is still warm.