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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.