Ingredients with Measurements:
- 2 boneless chicken breasts, sliced
- 1 tbsp vegetable oil
- 1 tbsp lime juice
- 1 tbsp honey
- 1 tbsp soy sauce
- 1 tsp grated ginger
- 1 tsp minced garlic
- 1/4 tsp salt
- 1/4 tsp black pepper
- 4 cups mixed greens
- 1 cucumber, sliced
- 1 carrot, shredded
- 1/2 red onion, sliced
- 1/4 cup chopped peanuts
- 1/4 cup chopped cilantro
- 1/4 cup chopped mint leaves
Special equipment needed:
- Grill pan or outdoor grill
Step-by-step instructions:
1. In a small bowl, whisk together vegetable oil, lime juice, honey, soy sauce, grated ginger, minced garlic, salt, and black pepper.
2. Marinate chicken breasts in the mixture for at least 30 minutes.
3. Preheat grill pan or outdoor grill over medium-high heat.
4. Grill chicken breasts for 6-8 minutes on each side or until cooked through.
5. Let the chicken rest for 5 minutes before slicing.
6. In a large bowl, toss together mixed greens, sliced cucumber, shredded carrot, and sliced red onion.
7. Arrange the sliced chicken on top of the salad.
8. Sprinkle chopped peanuts, cilantro, and mint leaves over the salad.
Time:
Preparation time: 40 minutes
Cooking time: 15 minutes
Temperature:
Grill pan or outdoor grill: medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 290
Fat: 12g
Carbohydrates: 14g
Protein: 31g
Sodium: 590mg
Sugar: 8g
Fiber: 3g
Substitutions for ingredients:
- Chicken breasts can be substituted with boneless chicken thighs or shrimp.
- Mixed greens can be substituted with any leafy greens of your choice.
- Cucumber can be substituted with zucchini or bell pepper.
- Red onion can be substituted with shallots or scallions.
- Peanuts can be substituted with cashews or almonds.
- Cilantro and mint leaves can be substituted with basil or parsley.
Variations:
- Add sliced avocado for a creamier texture.
- Use quinoa or brown rice instead of mixed greens for a heartier salad.
- Add sliced mango or pineapple for a tropical twist.
Tips and tricks:
- Make sure to let the chicken rest before slicing to keep the juices inside.
- Use a mandoline to thinly slice the cucumber and carrot.
- Toast the chopped peanuts in a dry pan for extra flavor.
- Double the marinade recipe and use half as a dressing for the salad.
Storage instructions:
Store leftover salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chicken in the microwave or oven until heated through.
Presentation ideas:
Serve the salad on a large platter and arrange the sliced chicken on top. Garnish with chopped peanuts, cilantro, and mint leaves.
Garnishes:
Chopped peanuts, cilantro, and mint leaves.
Pairings:
Pair with a cold glass of iced tea or a light beer.
Suggested side dishes:
Serve with steamed rice or garlic bread.
Troubleshooting advice:
- If the chicken is sticking to the grill pan, brush it with oil before grilling.
- If the salad is too dry, add more dressing or a drizzle of olive oil.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Ayam Taliwang is a spicy grilled chicken dish from Lombok, Indonesia. This salad is a lighter version of the traditional dish.
Flavor profiles:
Savory, sweet, tangy, and nutty.
Serving suggestions:
Serve the salad as a main dish for a light lunch or dinner.
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Region: Indonesian