Creamy Chicken Satay Salad

I often pick up the bang bang satay salad from M&S and so I really wanted to recreate it at home for myself. Recently I made up a big batch of it so Michael and I could have it for lunches and I can confirm, it’s so good. It’s really easy to throw together, I like to keep the salad dressing in a little pot to mix through just before I eat it (can’t be doing with a soggy salad)!

POINTS AND NUTRITIONAL INFORMATION

Serves 4 – per serving = 4 points or 282 cals, 10.7g fat, 11.2g carbs, 36.6g protein

INGREDIENTS

For the dressing

• 30g smooth peanut butter
• 1 tbsp each of light and dark soy sauce
• 2 tbsp sweet chilli sauce
• 1 tsp each sesame oil and rice wine vinegar
• 2 tbsp lime juicE

For the salad

• 1/4 iceburg lettuce, shredded
• 1/4 white cabbage and 1/4 red cabbage, finely shredded
• 1/2 cucumber, halved, seeds scooped out and finely sliced
• 4 spring onions, finely sliced
• 40g edamame beans (I buy them frozen and defrost in some water in the microwave)
• 400g roasted chicken (white meat only), shredded (or two large chicken breasts, roasted and shredded)

To finish

• 1 tsp white sesame seeds
• 1 tbsp crispy onions (optional)

METHOD

1. Pop all the dressing ingredients in a bowl with a splash of cold water and whisk until smooth, adding small splashes of water until you get to your desired consistency.
2. Pop all the chopped salad ingredients into another large bowl and add the edamame beans and chicken. Toss everything together.
3. Split between 4 Tupperware boxes. Add a sprinkle of sesame seeds and crispy onions to each.
4. Divide your dressing into 4 small pots and add to the salad before you eat.