SATAY CHICKEN SALAD

This is a quick dinner that always goes down well, especially if the Satay Sauce has been prepped and made beforehand ... and already in the fridge.

The meal comprises three parts.

 1. A bed of greens on each plate, mixed with some thin sliced onion, carrot and a  good splash of balsamic vinegar.

2. Cut chicken breast into strips and brown in a pan with oil (use about 1/2 breast per serve). Lay (or pile) on top of the greens.

3. Put a generous dob of satay sauce on the top (with garnish), and dinner is done !

Job done !

Easy huh !

And so quick and healthy too.

My sauce recipe easily keeps for 3 - 4 days in the fridge.

Marty's Sarty Sauce recipe (Serves 6 luxuriantly)

  1/2        cup         Peanut Butter (Smooth or Crunchy ... your call)
   1          tbsp        Curry Powder
   1          tbsp        Ginger (Minced - in Jar)
   1          tbsp        Chilli (Minced -  in Jar)
  1/2        tbsp        Lime Leaves (in Jar)
  1/2                       Lemon (rind)
  1/2                       Lemon (juice) - use the same 1/2 of lemon for both rind and juice
  1/2        cup         Natural Yoghurt

Combine all the ingredients in one go, then serve or store in fridge.