Satay Chicken Pasta Salad Recipes

Steps:

• Cook pasta according to directions. Drain pasta, rinse under cold running water. Once pasta is cool, transfer to a large bowl.
• Mix up dressing, combine vinaigrette, Asian seasoning mix and peanut butter in small bowl. Mix well.
• Cut carrots into julienne stripes. Dice bell pepper. Chop peanuts. Chop basil.
• Add chicken, carrots, bell peppers, peanuts, basil and dressing to pasta: mix well.

Steps:

• Pour the tamari into a large dish and stir in the curry powder, cumin, garlic and honey. Mix well. Slice the chicken breasts in half horizontally to make 4 fillets in total, then add to the marinade and mix well to coat. Set aside in the fridge for at least 1 hr, or overnight, to allow the flavours to penetrate the chicken.
• Meanwhile, mix the peanut butter with the chilli sauce, lime juice, and 1 tbsp water to make a spoonable sauce. When ready to cook the chicken, wipe a large non-stick frying pan with a little oil. Add the chicken and cook, covered with a lid, for 5-6 mins on a medium heat, turning the fillets over for the last min, until cooked but still moist. Set aside, covered, to rest for a few mins.
• While the chicken rests, toss the lettuce wedges with the cucumber, shallot, coriander and pomegranate, and pile onto plates. Spoon over a little sauce. Slice the chicken, pile on top of the salad and spoon over the remaining sauce. Eat while the chicken is still warm.