These are perfect for a quick, light summer lunch or to serve alongside some complex carbs for dinner. I can’t promise you won’t go eating the satay sauce straight out of the bowl, but.
1 x Medium chicken breast
1 x Small cos lettuce
1 x Lebanese cucumber, thinly sliced
1 x Red capsicum, thinly sliced
1 x Carrot, thinly sliced
1 x Cup bean sprouts
Handful of coriander
Lime, to serve
1/2 x cup natural peanut butter
1/2 x cup coconut milk
1 x Tbsp sweet chilli sauce
1 xTbsp soy sauce
1 xTbsp water
Finely diced chilli to taste
Preheat oven to 160°C. Coat the chicken breast in olive oil, place on a lined tray and cover with foil, then bake for 10-15 minutes, remove from oven and leave to sit for a further five minutes. Before shredding the chicken by hand.
To prepare the satay sauce, combine all ingredients in a small saucepan, stirring until combined. Remove from heat.
Halve the coz lettuce and trim the tail,then place on a round platter with shredded chicken and veggie strips. Place the satay in the middle and have people serve themselves. Delish.