This dish combines the rich, nutty flavours of peanut dressing with fresh, crisp vegetables and juicy chicken. It's a perfect speedy meal! If you have the time, you can marinate the chicken before cooking. You can use skewers for this recipe or else just cook the chicken straight on a tray in the grill. If you're using wooden skewers, remember to soak them in water beforehand.
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Easy
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Ingredients
lime 1 (juice)
smooth peanut butter 6 tbsp
maple syrup 6 tbsp
tamari 4 tbsp
sesame oil 2 tbsp
onion granules 1 tsp
garlic powder ½ tsp
chicken breast 2 (chopped)
red cabbage ½ (shredded)
iceberg lettuce 1 (shredded)
bell pepper 1 (sliced)
cucumber 1 (sliced)
Method
Preheat the grill & make the dressing
Preheat your grill to medium-high heat.
While the chicken cooks, make the dressing. Juice the lime.
Combine the lime juice, peanut butter, maple syrup, tamari, sesame oil, onion granules and garlic powder in a bowl until smooth.
Prep the chicken
Cut the chicken into small bite-size pieces and season with salt and pepper.
Use half of the dressing to marinate the chicken. You can either leave the chicken to marinate for an hour or use it straight away.
Cook the chicken
Thread the chicken onto skewers (or place on a tray) and cook under the grill for 12 - 15 minutes until cooked through. Check that the internal temperature reaches 75°C.
Make the salad
Peel the outer layer and finely shred the cabbage. Shred the lettuce. Deseed and slice the pepper. Slice the cucumber.
In a large bowl, combine the vegetables and the remaining dressing. Season to taste if needed.
