Almond Satay Sauce:

  • 1/2 cup almond butter
  • 2 tbsp sesame oil
  • 3 tbsp tamari
  • 1 lime
  • 1 tbsp maple syrup


  • 2 chicken breast
  • 1 tbsp olive oil
  • 1/2 pickled red onion, finely sliced
  • 1/4 cup olives
  • 1/4 cup sun dried tomatoes
  • 1/4 cup chopped parsley
  • 1/4 cup diced green pepper
  • Gem lettuce leaves
  • A drizzle of olive oil



Add all almond satay ingredients to a blender. Mix until combined.
Cut chicken breast into smaller pieces and add to a large bowl.
Cover with the almond satay sauce.
Marinate for 30 minutes in the fridge.
Mix toppings in a bowl with a drizzle of olive oil. (Pickled red onion, olives, sun-dried tomatoes, parsley, green pepper)
In a large pan on high heat, add chicken breasts and fry for 5-7 minutes, flip and repeat until cooked through.
Serve chicken over lettuce leaves, use as cup and decorate with the topping mix.