Poultry with Raw Vegetables and Tamarind Dressing
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
2
- Ingredients
- 2 Chicken breasts
- 2 Tbsps olive oil
- 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 Tbsps Peanuts (or cashew nuts, roughly chopped)
- For the dressing
- ¼ cup soy sauce
- 1 Lime (juiced and zest finely grated)
- 1 red chili pepper (finely chopped)
- 1 tsp Tamarind paste
- 2 tsps soft brown sugar
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.
