Satay Chicken and Rocket Salad |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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another salad 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.
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