Fry light to fry the chicken or a little vegetable oil
Extra gem lettuce if serving as an appetiser
SATAY DIPPING SAUCE
1tbspcrunchy peanut butteror 2 tbsp powdered peanut butter (see notes)
2tbspsoy sauceor Gluten-Free Tamari
1tbspfreshly grated ginger
juice of 1 lime
1tspchilli paste(or hot sauce such as Sriracha)
2tspgranulated sweeteneror brown sugar
4tbspboiling water to dilute the sauce
1red onion, very finely sliced
4tbspred wine vinegar
2tspgranulated sweeteneror sugar
Start by making the pickled onions (these are optional). Mix the vinegar and sweetener in a clean jar and add one very finely sliced red onion. I used a mandoline to get the onion slices really thin. Set aside while you make the salad.
Put all the ingredients for the dipping sauce into a bowl and mix together until smooth.
Heat a non stick frying pan and add a couple of Fry Light sprays or a little vegetable oil. Pan fry the chicken breasts over high heat, on both sides, until nicely coloured.
Reduce the heat and add a splash of water or a little stock, cover the pan and leave them to cook for 5-6 minutes or until cooked through.
Shred the chicken using two forks and put into a bowl.
Add the lettuce, carrot and herbs and mix together. Add the sauce and toss to combine.
Sprinkle with the sesame seeds, if using.
Serve as a lunch / light dinner or serve in lettuce leaves as a shared appetizer with the pickled onions on the side.
If you can't find mini chicken breasts, use 2 large boneless skinless chicken breasts. Pound them between two pieces of clingfilm until thin and slice in half to speed up the cooking.
To make the salad stretch further add 100g (3 1/2 oz) soba noodles, cooked for 5 minutes then drained.
If you can't find Fry Light then heat 1 tsp vegetable oil then wipe the pan until almost all the oil is gone.