Ingrédients
Marinate the Chicken
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Ail, haché fin 6.0 gousses
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Cerises acides 60.0 ml
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Cassonade 60.0 ml
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Huile de sésame 15.0 ml
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Chicken Breast, boneless, skinless, butterflied 1.5 kg
Prepare the Peanut Salsa
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Huile d’olive 45.0 ml
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Peanuts, raw, chopped 500.0 ml
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Ail, haché fin 3.0 gousses
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Graines de sésame grillées 15.0 ml
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Flocons de piment rouge broyés 10.0 ml
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Sirop d'érable 15.0 ml
Assemble the Salad
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Laitue romaine hachée 3.0 têtes
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Green apple, diced 3.0 chacun
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Fromage Feta, émiétté 500.0 ml
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Avocat, coupé en dés 2.0 chacun
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Coriandre hachée 0.5 bouquet
Préparation
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Marinate the Chicken
- In a bowl, whisk garlic, soy sauce, brown sugar, sesame oil and Knorr Intense Flavour Miso Umami in a small bowl until sugar dissolves. Pour marinade over chicken in a sealed bag. Chill at least 1 hour and up to 1 day.
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Prepare the Peanut Salsa
- In a sauté pan, heat olive oil and peanuts over medium heat, swirling occasionally, until peanuts are very faintly sizzling and turn golden, 6–8 minutes. Remove from heat and stir in garlic, sesame seeds, and red pepper flakes. Let cool. Stir in Knorr Intense Flavour Citrus Fresh and maple syrup. Season salsa with salt; set aside.
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Grill the Chicken
- Over medium heat, on a grill or cast iron pan, cook chicken, flipping once, until cooked through. Remove from heat and let sit.
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Assemble the Salad
- In a large bowl combine lettuce, apple, feta, avocado, cilantro and Hellmann’s Hatch Chile Vinaigrette. Season with salt and pepper if desired. Top salad with sliced chicken with peanut salsa.