How to make chicken satay salad in 10 minutes

Total time: 10 minutes

Serves 2

1 tbsp korma spice paste
2 tbsp crunchy peanut butter
200g pack crunchy salad (any large pieces shredded)
1 lime, halved
28g pack coriander, leaves only, roughly chopped 
175g pack cooked chicken sweet chilli fillets
 

Heat the korma paste in a small saucepan until sizzling, then stir in the peanut butter and 5 tbsp water. Cook until smooth and slightly thickened.

Toss the salad with the juice of half the lime and half the coriander, then season. Top with the chicken, drizzle the peanut sauce over and scatter with the rest of the fresh chopped coriander. Cut the remaining lime into wedges to serve.

Recipe and image courtesy of Waitrose.com