Creamy Teriyaki Chicken Salad

Informations supplémentaires

30 min. | 0 kcal | easy | Healthy | Printable version

1. Cook the millet Bring a pot of water to a boil. Pour the millet and cook for 15-18 minutes or until tender. Drain, then cool under cold water.

2. Cook the chicken Warm up a drizzle of oil in a pan over medium-high heat. Pat the chicken dry. Add salt on both sides. Cook the chicken 4-5 minutes on one side. Flip, cover and cook over low heat for 6-8 minutes or until the chicken is fully cooked. Leave to rest for 2-3 minutes on a board before cutting into thin slices.

3. Setup Slice the bell pepper and the pear into thin strips. Chop the nuts and the cilantro. Grate the carrot. I Soak the pear slices in a bowl of cold salted water to delay browning.

4. Mix the sauce Mix the teriyaki sauce with the mayonnaise.

5. Mix everything Mix the millet with the arugula, the cilantro, the bell pepper, the carrot, the drained pear and the walnuts.

6. Plate your dish Serve the chicken slices with the salad and garnish with the teriyaki sauce. Add salt and pepper, to taste. Bon appétit!

300gChicken Breast

140gMillet

1unitPepper(s)

80mlTeriyaki Sauce

40gArugula

36mlMayonnaise

1unitCarrot(s)

30gCashews

1unitPear(s)

1unitCilantro

What you need Pan, Pot, Strainer, Bowls, Tongs.

0 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 0g

fat 0g

cholesterol 0mg

fiber 0g

protein 0g

saturated 0g

sodium 0mg

sugar 0g

trans 0g

vitaminA 0mg

vitaminC 0mg

iron 0mg

calcium 0mg

potassium 0mg