Chicken Satay Salad . . {This Salad packs the flavor!} Makes 2 servings 1 tsp m…
Chicken Satay Salad
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. {This Salad packs the flavor!}
Makes 2 servings
1 tsp medium curry powder
1/2 tsp ground cumin
1 fresh garlic clove, finely grated
1 tsp raw honey
2 Tbsp olive oil
2 skinless chicken breast fillets (or use turkey breast)
1 Tbsp natural peanut butter
1 Tbsp fresh lime juice
1/2 tsp garlic powder
2 baby romaine lettuce hearts, chopped
¼ cucumber, halved and sliced
seeds from ½ pomegranate
1/4 cup roasted peanuts
In a large bowl, whisk the curry powder, cumin, garlic, olive oil and honey. Mix well. Slice the chicken breasts in half horizontally to make 4 fillets, then add to the marinade and coat well. Set aside in the fridge for at least 1 hr, or overnight, to allow the flavors to develop.
Meanwhile, whisk the peanut butter with lime juice, garlic powder and 2-3 Tbsp water to make a spoonable sauce.
Preheat a large skillet over medium-high heat. Add the chicken and cook, covered with a lid, for 8-10 minutes, turning the fillets over for the last couple of minutes, until cooked through but still moist. Set aside, covered, to rest
for a few minutes.
While the chicken rests, toss the lettuce with the cucumber and pomegranate in a large bowl.
Slice the chicken, pile on top of the salad and spoon over the peanut butter sauce. Eat while the chicken is still warm.
❤ Rachel .
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?Cleanfoodcrush.com .
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