For the marinade:
1 tbsp tamari
1 tsp curry powder
1/4 tsp ground cumin
1 tsp honey
1 garlic clove, crushed
Salad & sauce:
2 Skinless chicken breast fillets (or turkey)
1 tbsp natural peanut butter (preferably crunchy to add a bit more nuttiness)
1 tbsp sweet chilli sauce
1 tbsp lime juice
coconut oil (for the pan)
2 Gem lettuce hearts or cos lettuce sliced into wedges
1 shallot, thinly sliced (or 1/4 red onion)
seeds from 1/2 pomegranate (optional)
1. 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 soak into the chicken.
2. 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 coconut oil (or peanut oil for a little extra flavour). 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.
3. While the chicken rests, toss the lettuce wedges with the cucumber, shallot, coriander and pomegranate (if using), and divide among plates. Spoon over a drizzle of sauce. Slice the chicken, pile on top of the salad and spoon over the remaining sauce. Eat while the chicken is still warm.