Description
This is a real hit in my kitchen. Though I don’t typically enjoy sweet flavors in dishes with meat, this salad is special. It’s so versatile, too. It’s like a sea of flavors, so don’t be afraid—let’s dive in together!
Ingredients
- 1 Tablespoon Soy Sauce
- 1 teaspoon Curry
- ¼ teaspoons Ground Cumin
- 1 clove Garlic
- 1 teaspoon Honey
- 1 Chicken Fillet
- 2 Tablespoons Olive Oil
- 2 Little Gems (Type Of Lettuce)
- ¼ Cucumber, Chopped
- ½ Pomegranate Seeds
- 1 Red Onion, Sliced Into Strips
- Lime Juice, To Serve (optional)
- FOR THE SAUCE:
- 1 teaspoon Peanut Butter
- 1 teaspoon Sweet Chili Sauce
- 1 Tablespoon Lime Juice
- 2 Tablespoons Water
Preparation
Pour soy sauce, curry, cumin, garlic, and honey into a bowl and mix. Cover chicken with marinade and refrigerate for 1 hour (preferably overnight). Because chicken is the main ingredient of this dish, it’s very important to marinate it well.
Combine sauce ingredients and set aside.
When ready to cook chicken, heat a frying pan with olive oil. Add chicken and fry for about 10 minutes, flipping the pieces occasionally so they fry evenly. When done, let cool and slice into strips.
Cut little gem lettuces into quarters and place on a plate. Add chopped cucumber, pomegranate seeds, and onion. Add some peanut butter sauce on one side of the plate, and arrange the chicken on the other side. If desired, squeeze some lime juice over the salad.
I recommend enjoying the salad while the chicken is hot.
