Chicken Satay Salad

Ingredients

• Soy sauce

  Regular sodium, Shoyu

  1 tbsp or 16g

• Curry powder

  Spices

  1 tsp or 2g

• Cumin

  Spices, cumin seed

  ¼ tsp, ground or 0.8g

• Garlic

  Raw

  1 clove or 3g

• Honey

  1 tsp or 7g

• Chicken breast

  Broilers or fryers, meat only, raw

  8 oz or 227g

• Peanut butter

  Chunk style, without salt

  1 tbsp or 16g

• Sauce, hot chile, sriracha

  2 tsp or 10g

• Lime juice

  Raw

  1 tbsp or 15g

• Water

  Plain, clean water

  1 tbsp or 15g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Lettuce

  Romaine or cos, raw

  4 cup shredded or 188g

• Cucumber

  With peel, raw

  ½ cup slices or 52g

• Shallots

  Raw

  1 shallot (medium) or 43g

• Fresh cilantro

  Coriander leaves, raw

  6 tbsp or 6g

• Pomegranates

  Raw

  ½ pomegranate or 141g

Directions

1. In a large dish, combine the soy sauce, curry powder, cumin, garlic, and honey.
2. Slice the chicken breasts horizontally to create 2 fillets per serving. Add to the marinade, mix well, and refrigerate for at least 1 hour or overnight.
3. Mix the peanut butter, sriracha, lime juice, and water to create a sauce.
4. Heat a non-stick pan with oil over medium heat, add the chicken, and cook covered for 5-6 minutes, turning once. Let rest covered for a few minutes.
5. Toss the lettuce, cucumber, shallot, cilantro, and pomegranate seeds together and arrange on plates. Add some of the sauce, slice the chicken, place on top, and drizzle with remaining sauce. Serve while the chicken is warm.

Similar Foods

• Chicken Satay
• Chopped Chicken Salad http://www.gimmesomeoven.com/chicken-bacon-avocado-chopped-salad/
• Bistro Chicken Salad
• Curry Chicken Salad
• Greek Chicken Salad
• Chicken Waldorf Salad