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)!

WW POINTS AND NUTRITIONAL INFORMATION

Serves 4 

WW – 4 points per serving or 272 calories, 9.4g fat, 11.7g carbs, 35.2g 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 sesame oil and rice wine vinegar
• 2 tbsp lime juice
• Splash of cold water

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 sliced thinly
• 4 spring onions, finely sliced
• Handful of edamame beans (I buy them frozen and defrost in some water in the microwave)
• 400g roasted chicken breast, shedded (or two large chicken breasts, roasted and shredded

To finish

• Sprinkle of sesame seeds
• 10g crispy onions

METHOD

1. Pop all the dressing ingredients in a bowl, whisk until smooth and add 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 chicken. Toss everything together. Split between 4 Tupperware boxes. Add a sprinkle of sesame seeds and crispy onions to each.
3. Divide your dressing into 4 small pots and add to the salad before you eat.
4. Enjoy!

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Creamy Chicken Satay Salad

WW POINTS AND NUTRITIONAL INFORMATION Serves 4 WW - 4 points per serving or 272 calories, 9.4g fat, 11.7g carbs, 35.2g protein

Servings 4

Calories 272kcal

Ingredients

• For the dressing
• 30 g smooth peanut butter
• 1 tbsp each of light and dark soy sauce
• 2 tbsp sweet chilli sauce
• 1 tsp sesame oil and rice wine vinegar
• 2 tbsp lime juice
• Splash of cold water
• 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 sliced thinly
• 4 spring onions finely sliced
• Handful of edamame beans I buy them frozen and defrost in some water in the microwave
• 400 g roasted chicken breast shedded (or two large chicken breasts, roasted and shredded
• To finish
• Sprinkle of sesame seeds
• 10 g crispy onions

Instructions

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