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Creamy Teriyaki Chicken Salad

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Creamy Teriyaki Chicken Salad

with millet, pear, bell pepper, carrot, cashews, cilantro and arugula

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