Pour the tamari into a large dish chicken salad recipe stir in the curry powder, cumin, garlic and honey. Slice the chicken breasts in half horizontally to make 4 fillets in total, then add to the marinade and mix well to coat. Set aside in the fridge for at least 1 hr, or overnight, to allow the flavours to penetrate the chicken. Meanwhile, mix the peanut butter with the chilli sauce, lime juice, and 1 tbsp water to make a spoonable sauce.
When ready to cook the chicken, wipe a large non-stick frying pan with a little oil. Add the chicken and cook, covered with a lid, for 5-6 mins on a medium heat, turning the fillets over for the last min, until cooked but still moist. Set aside, covered, to rest for a few mins. While the chicken rests, toss the lettuce wedges with the cucumber, shallot, coriander and pomegranate, and pile onto plates. Slice the chicken, pile on top of the salad and spoon over the remaining sauce. Eat while the chicken is still warm.
This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. She incorporated Chinese methods and flavors to her cooking, including this foolproof method for poaching chicken breasts without overcooking. The chicken breasts used here must be bone-in, but you can remove the skin if you prefer. The skin and bones flavor the cooking liquid, providing a bonus of several pints of chicken stock.