Chicken Salad Flatbreads with a Satay Style Dressing

Quick to make and super tasty, this spicy chicken salad is fresh and fragrant with a satay style dressing, pickled red onions, lime juice and chilli.

It’s packed full of protein, vitamins and carbohydrates and will help you feel energised too.

You can make the flatbread dough ahead if you like. It will sit in the fridge wrapped in cling film quite happily for a couple of days. Alternatively, if you prefer, you can always buy your favourite flatbreads.

So that you can eat the flatbreads warm, this dish gets all the prep done in advance. Then you simply cook the flatbreads, pile everything on top, drizzle with dressing and tuck in.

Ingredients

Flatbreads

250g plain flour

1/2 tsp sea salt

150ml warm water

40ml olive oil

Chicken Salad

1 chicken breast

Tsp coconut oil

1 Little Gem lettuce

1/4 red onion

4 baby plum tomatoes

40g cucumber

Red wine vinegar

1 x red chilli

A small handful of coriander

1/2 lime

Fine sea salt for seasoning

Peanut Dressing

1 garlic clove

2cm of fresh ginger

20g crunchy peanut butter

20ml dark soy sauce

10ml sesame oil

1 spring onion chopped

Method

Serves 1

Prep time: 10 mins Cook time: 5 mins

Make the flatbread dough. Measure out the flour into a bowl and make a well in the middle. Slowly pour the warm water into the well you have made, mixing in the flour with two fingers until it is all combined. Add the olive oil and knead into the dough. If it is too dry, add a drop more water or if it is too wet, add a sprinkle more flour.

When the oil has been absorbed, tip out the dough onto a lightly floured surface and knead for 5 minutes until it forms a springy dough. Put the dough back into the bowl, cover with a clean tea towel and set aside while you get on with the chicken salad and dressing.

Thinly slice the red onion and put it into a small bowl with a splash of red wine vinegar. Set aside.

Make the Satay Style Dressing. Put all of the dressing ingredients in blender and blend together with a good splash of water. You are aiming for a dressing consistency which can be drizzled over the salad. Set aside.

Put the chicken breast between two pieces of cling film and flatten with a rolling pin until it is 1 cm thick. Season with salt. Heat the coconut oil in a small heavy based frying pan and fry for 3 minutes on either side. Make sure it is cooked through and there no pink flesh left inside.

While the chicken is cooking, chop the lettuce and cut the tomatoes into quarters. Cut the cucumber in half lengthways, scrape out the seeds with a teaspoon and slice widthways. Slice the chilli and chop the coriander.

Cut the flatbread dough into 6 pieces and roll into balls. Take one of the balls and roll it out as thin as it will go with a rolling pin on a lightly floured surface. Keep turning it over as you roll it out or it will stick. Cover the rest of the doughballs in cling film and put in the fridge for another day.

Take a large heavy based frying pan and use a piece of kitchen roll to rub a very thin coating of olive oil onto the pan. Heat the pan until it is very hot and then place the flatbread into it. After 1 -2 minutes, it will puff up. Turn it over and do the same on the other side. When it’s cooked on both sides, place it on your serving plate and turn off the heat.

To serve, tumble the lettuce, tomatoes, cucumber, drained pickled red onion and most of the coriander together. Slice the chicken into bitesize pieces and add to the salad. Pile it on top of the flatbread.

Finally, drizzle over the dressing, scatter over a few of the chilli slices and a bit more coriander. Squeeze over the lime juice and serve.