Prep
5 mins

Cooking
10 mins

Serves 2

Classic Crispy

Ingredients

Serves: 2

    • 1 bag of Florette Crispy leaf salad
    • 2 tablespoons smooth peanut butter
    • 400g chicken breast, diced or strips
    • 2 carrots, peeled into ribbons
    • 1 cucumber, peeled into ribbons
    • 1⁄4 cup coconut milk
    • 1 lime
    • 2 x 250g pre-cooked rice or quinoa
    • 8 radishes, sliced
    • Handful of coriander
    • Chopped peanuts

Method

  1. Mix the peanut butter, coconut milk and lime juice until smooth.  Transfer two-thirds to a jug to use as dressing.
  2. Toss the chicken in the remaining peanut dressings.
  3. Heat a non-stick frying pan over a low-medium heat and add the chicken.  To help it form a crispy coating do not move it at all!
  4. After 4 minutes turn the chicken over and cook for another 3 minutes.
  5. Meanwhile, reheat the rice according to the packet instructions.
  6. Split your crispy salad into two bowls and arrange the rice, carrots and cucumber on top.
  7. When cooked add the chicken and drizzle over the remaining peanut dressing.  To finish sprinkle with chopped peanuts and fresh coriander for extra crunch!
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