Indonesian Style Satay Chicken Salad

a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. 

b) Once the oil is hot, add the chicken to the pan and season with salt and pepper. 

c) Fry the chicken until golden brown on the outside and cooked through, 8-10 mins. 

IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. 

a) While the potatoes and chicken cook, peel and grate the garlic (or use a garlic press).

b) Crush the peanuts in the unopened sachet using a rolling pin.

c) Trim the cucumber, then quarter lengthways. Chop widthways into small pieces.

d) Halve the lime.

a) Squeeze all the juice from the lime into a large bowl. 

b) Add the sweet chilli sauce, peanut butter and boiled water for the dressing (see pantry for amount) to the bowl. 

c) Mix together well so the peanut butter has dissolved to make a smooth dressing. Season with salt and pepper. 

a) Once the potatoes are ready, drain in a colander and run under cold water to cool. 

b) Once the chicken is cooked, stir in the Indonesian style spice mix and garlic, stir-fry for 1 min. IMPORTANT: The chicken is cooked when no longer pink in the middle.

c) Then, stir in the honey (see pantry for amount) and remove from the heat.