Spicy Grilled Chicken Satay Tacos
with Peanut-Lime Salad
Cooking time
25 minutes
Servings
2/4
Calories
830 /serving
You’re taking tacos to Thailand, and you’re using the grill to get there. Chicken fillets coated in yellow curry pick up a taste of char before landing on warm tortillas—topped with crunchy crisp salad coated in that distinctively rich peanut dressing.
We will send you:
- 285g Canadian-raised chicken fillets (air chilled)
- 1 Lime
- 2 Cucumbers
- 1 Head of lettuce
- 7g Honey
- 25g Chopped peanuts
- 18g Mild yellow curry paste
- 30g Peanut butter
- 6 Wheat flour tortillas
Contains: Peanuts • Sulphites • Wheat
You will need:
Oil
Salt & pepper (S&P)
BBQ (or pan)
Total Fat
41 g
Saturated Fat
6 g
Sodium
1110 mg
Total Carb
70 g
Sugars
10 g
Protein
50 g
Fibre
9 g
Preparation
Mise en place
- Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.
- Roughly chop the lettuce.
- Slice the cucumbers crosswise.
- Juice the lime.
Grill the chicken
- Pat the chicken* dry; season with S&P.
- In a medium bowl, toss with ⅔ of the curry paste and a drizzle of oil.
- Add to the BBQ (or pan) and grill, 2 to 3 min. per side, until cooked through.
- Transfer to a plate.
Make the salad
- Meanwhile, in a large bowl, combine the lime juice, peanut butter, honey, remaining curry paste, 2 tbsp oil (double for 4 portions) and S&P.
- Add the lettuce, peanuts and cucumbers; toss well.
Grill the tortillas
- Add the tortillas to the BBQ (or pan) and grill, 30 sec. to 1 min. per side, until lightly toasted.
Plate your dish
- Divide the tortillas between your plates.
- Top with the chicken and a spoonful of the salad.
- Serve the remaining salad on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
