Satay-Style Double Chicken Rice Salad With Peanut Dressing

Before you start cooking, take your chicken out of the fridge, open the packet and let it air

Add your white long grain rice to a pot with a lid with 225ml [300ml] [450ml] cold water and bring to the boil over a high heat, once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Then once done, remove from the heat and set aside (lid on) to steam until serving

Heat a large, wide-based pan (preferably non-stick) over a high heat with a drizzle of vegetable oil

Once hot, add your chicken breast strips with a generous pinch of salt and pepper and cook for 5-6 min on each side or until golden and cooked through (no pink meat!)

(Doubled your protein? Do this in batches!)

While the chicken is cooking, boil a little water in a kettle

Wash your lettuce, then pat dry with kitchen paper and roughly shred

Slice your cucumber into discs on the diagonal

Slice each individual cucumber disc into matchsticks

Slice your red chilli[es] into rounds

Roll your lime[s] with your hand on a hard surface (to release more juice) and cut in half

Combine your peanut butter with 2 tbsp [3 tbsp] [4 tbsp] boiled water and stir it all together until smooth

Add your gluten free soy sauce and red chilli relish to the peanut butter with a squeeze of lime juice and give everything a good mix up – this is your peanut dressing

Fluff the cooked rice with a fork and add it to a bowl with the shredded lettuce and cucumber matchsticks

Add half the peanut dressing and toss – this is your satay rice salad

Cut the remaining lime into 1 wedge per person