Poultry with Raw Vegetables and Tamarind Dressing

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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 tablespoons 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 tablespoons Peanuts (or cashew nuts, roughly chopped)
For the dressing
¼ cup soy sauce
1 Lime (juiced and zest finely grated)
1 red chile pepper (finely chopped)
1 teaspoon Tamarind paste
2 teaspoons soft brown sugar
How healthy are the main ingredients?
Bean sproutArugulasoy sauceolive oilChicken breasttomato

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.