Chicken satay salad sammies

  • 680g thin cut chicken breast meat (cutlets)
  • 2 tbsp. vegetable oil
  • Grill seasoning, or coarse salt and pepper
  • 3 rounded tbsp. chunky peanut butter
  • 3 tbsp. dark soy sauce, Tamari, eyeball it
  • 2 tsp. hot sauce, eyeball it
  • 65ml apple juice, eyeball it
  • 1 lime, juiced
  • 1/4 seedless cucumber, thinly sliced lengthwise then cut into sticks
  • 50g shredded carrots
  • 150g shredded lettuce, iceberg or hearts of cos
  • 4 crusty rolls, baps or sub rolls, split
1) Heat a grill pan or large nonstick skillet to medium high to high heat. Coat chicken in oil and grill seasoning and cook 3 minutes on each side in 2 batches. Pile up meat and shred it with a sharp knife.

2) Place peanut butter in a medium, microwave safe bowl and soften in the microwave on high for 20 seconds. Whisk soy, apple juice, hot sauce and lime juice into peanut butter. Toss chicken with satay sauce. Combine shredded veggies. Place 1/4 of veggies on sandwich bottoms and top with 1/4 satay chicken mixture. Set the bun tops in place and serve or wrap for travel.

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