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Lower calorie Chicken Satay Salad

This crisp and crunchy salad with warm noodles and chicken looks fabulous and is very simple to prepare and cook. The pomegranate seeds make it really colourful and add a hint of sweetness.


  1. Spray a non-stick frying pan or griddle pan lightly with oil and place over a medium heat. Cook the chicken for 12-15 minutes, turning halfway through, until cooked right through and golden brown. Cut into thin slices.

  2. Mix the peanut satay sauce ingredients together and add the warm chicken. Turn it in the sauce to coat.

  3. Meanwhile, cook the rice noodles according to the directions on the packet. Drain well.

  4. Put the chicken and noodles in a bowl with the carrot, cabbage, cucumber, spring onions and coriander. Toss together lightly.

  5. Divide the salad between 2 serving plates and sprinkle with the crushed peanuts and the pomegranate seeds. Serve immediately.


  • You can experiment with different salad vegetables. Use crisps ones, such as thinly sliced red or yellow peppers, shredded kale or Chinese leaves and sliced mangetout.

  • Cut the carrot into matchsticks rather than grating it.

Find more recipes like this on our recipe page. 

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