Satay Chicken Salad

Satay Chicken Salad

Ingredients: 2 400g canned chickpeas, drained & rinsed with hot water,500g chicken breasts (sliced into 4 pieces & flattened),270ml coconut milk,2 Tbsps cooking oil,1 large Lebanese cucumber,½ Tbsp maple syrup,¼ red onion, sliced thinly optional,4 servings of mixed salad leaves,1 tsp salt,1½ Tbsps smooth peanut butter,2 Tbsps Thai red curry paste,2 tsps turmeric powder

Instructions: In a mixing bowl, whisk turmeric powder, maple syrup, salt and oil until well combined with a fork. Coat the chicken breasts with the marinate and set aside.,Add all the dressing ingredients into a small pot and whisk to combine with a fork. Heat over low heat until well heat through. Set aside.,Heat up a large griddle pan and cook the chicken breasts on both sides until well cooked. Then set aside to rest for a couple of minutes. In the meantime, prep the chickpeas, cucumber and red onion.,Assemble the salad into 4 individual bowls and serve with the satay sauce dressing.

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