Dean's chicken satay skewers with Thai salad

Dean is in the kitchen kicking off the week with a spicy and summery recipe - chicken satay skewers.

Serves 4Prep: 30 minutes, plus soaking timeCook: 8-10 minutes

Ingredients:2 x 400g chicken breast goujons (mini fillets)3 tbsp smooth peanut butter150ml coconut milk½ red chilli, deseeded½ clove garlic, crushedJuice 1 lime1 tsp honey1-2 tbsp soy sauce, to taste

Thai salad:1 red pepper, deseeded and sliced1 red onion, sliced thinly1 large carrot, julienned100g sugar snap peas, sliced lengthways1 red chilli, deseeded and sliced (optional)Fresh coriander for serving

Salad dressing:1 tbsp soy sauce2 tbsp olive oil½ clove garlic, crushed1 tsp honeyJuice ½ lime

Equipment:Wooden skewers, soaked in water

Method:

• For the skewers: Place the chicken onto pre soaked wooden skewers then place onto a preheated barbecue or griddle pan for around 3-4 minutes per side or until cooked through

• For the satay sauce: Place the peanut butter, coconut milk, chilli, garlic, lime juice, honey and soy sauce into a mini blender and whizz up until smooth. Put to one side.

• For the salad: To make the dressing, whisk together the soy sauce, oil, garlic, honey and lime juice. Use to dress the peppers, carrot, red onion, sugar snaps and chilli. Serve with the chicken skewers, then drizzle with the satay sauce and finally garnish with the fresh coriander.