Creamy Teriyaki Chicken Salad
with millet, pear, bell pepper, carrot, cashews, cilantro and arugula
Informations supplémentaires
30 min.
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0 kcal
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easy
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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
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