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Poultry with Raw Vegetables and Tamarind Dressing

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Poultry with Raw Vegetables and Tamarind Dressing
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
0
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Ingredients

for
2
Ingredients
2
2 tablespoons
For the salad
3 cups
10
cherry tomatoes (halved)
1
red pepper (deseeded and finely sliced)
1 cup
1
Orange (segmented)
2 tablespoons
Peanuts (or cashew nuts, roughly chopped)
For the dressing
¼ cup
1
Lime (juiced and zest finely grated)
1
red chile pepper (finely chopped)
1 teaspoon
2 teaspoons

Preparation steps

1.
Heat the oil in a deep-sided frying pan and fry the chicken skin-side down until golden. Turn over and cook for a further 5-6 minutes until cooked through. Set aside, season and keep warm.
2.
Toss the cold salad ingredients together on a platter.
3.
Whisk together the ingredients for the dressing, then add to the frying pan and use a wooden spoon to deglaze, scraping any sticky bits into the sauce.
4.
Shred or slice the chicken and sit on top of the salad. Serve the dressing alongside to spoon over.