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Categories:
pumpkin chutney coconut milk peanut butter fresh cilantro lime juice Red Curry arugula chicken breasts cilantro
Viewed: 104 - Published at: 8 years agoIngredients
- 1 12 cups pumpkin, diced very small (1/4-inch dice)
- 2 tablespoons chutney
- 12 cup coconut milk
- 3 tablespoons peanut butter, chunky
- 2 tablespoons fresh cilantro, minced
- 3 tablespoons lime juice
- 1 teaspoon Thai red curry paste
- 8 cups arugula, washed
- 2 chicken breasts
- 2 tablespoons cilantro, minced
Method
- Microwave diced pumpkin, with a little bit of water, until it is tender, but not mushy.
- Set aside.
- Mix dressing ingredients together until you get a creamy dressing.
- Add the pumpkin and adjust the dressing (add peanut butter to make it thicker; add coconut milk or lime juice to make it more pourable), until it is tasty and pourable.
- You want it to be thick enough to spoon over the salad - not too watery.
- Grill the chicken breasts, seasoning with a little salt and pepper.
- When off the grill, slice into 1/4" slices, width-wise across the breast.
- Take 1 cup portions of arugula and shape them into a baseball-sized serving to put on the plate.
- You will actually be cruching the arugula into the shape, but this is good, because it will release the peppery taste of the arugula.
- Top the arugula with a slice or two of chicken, evening out the portions between the plates.
- Top the chicken + arugula with the pumpkin dressing.
- Add a spinkle of cilantro as a garnish and serve.
