Satay Chicken with Papaya and Chilli Salad

International rugby player James Haskell has put together a cook book of some of his favourite & healthy recipes, that fulled him at the elite level, both for England and the British & Irish Lions. He was kind enough to share some of the recipes from his book with us. The book is available to buy here.

Ingredients (Serves 2)

  • 2 x Chicken breasts, skinless & boneless

  • 1 x Tablespoon of curry powder

  • 1 x Tablespoon of olive oil

  • 4 x Kebab sticks

For the Satay Sauce

  • Juice of 1 lime

  • 4 x Tablespoons Meridian Peanut butter

  • 1/2 cm piece of ginger

  • 1 x Red Chilli

  • 1 x Tablespoon of Curry powder

  • 1 x Garlic clove, peeled

  • 1 x Tablespoon tamari

  • 1 x Teaspoon of honey

For the Papaya Salad

  • 1 x Papaya, peeled & diced

  • 1 x Cucumber, diced

  • 1/2 x Red onion, finely chopped

  • 1/2 Red chilli, finely chopped

  • 1 x Small bunch of coriander


  1. Preheat your over to 200°C

  2. Slice each chicken breast into 4 strips lengthways. Place them in a bowl and mix with the curry powder and olive oil. Chill in the fridge for a minimum of 30 minutes. Skewer the strips of chicken onto the kebab sticks. Roast the chicken in the oven for 12-15 minutes, or until cooked through. Allow to rest for 2 minutes.

  3. Place all the ingredients for the satay sauce in a food processor, along with 100ml of water and blend until you have a smooth paste, then set this to one side.

  4. Place the papaya in a mixing bowl along with the cucumber, red onion and chilli. Roughly chop the coriander and mix everything together. Divide the salad between the two plates, and top with the chicken kebabs. Pour the satay sauce over the chicken & salad, and serve.