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Beautiful and nourishing salads like this one make Clean Eating so inspiring!
❤Rachel
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Chicken Satay Salad
Beautiful and nourishing salads like this one make Clean Eating so inspiring! Makes 2 servings
Makes 2 servingsIngredients:
- 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
Instructions:
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.
Enjoy!
❤Rachel
Ingredients
- 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
Instructions
- 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.
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