Poultry with Raw Vegetables and Tamarind Dressing
- For the salad
- 3 cups Arugula
- 10 cherry tomatoes (halved)
- 1 red pepper (deseeded and finely sliced)
- 1 cup Bean sprout
- 1 Orange (segmented)
- 2 tablespoons Peanuts (or cashew nuts, roughly chopped)
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.
Toss the cold salad ingredients together on a platter.
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.
Shred or slice the chicken and sit on top of the salad. Serve the dressing alongside to spoon over.