vernaalissa Ingredients
- 2 Boneless & Skinless Chicken Thighs
- 1 Box/Bag Ready to eat salad mix
- 1/2 Tsp Black Sesame Seeds
- 1/2 Tsp White Sesame Seeds
- 1 Tsp Curry Powder I recommend this
- 1/2 Tbsp Extra Virgin Olive Oil I recommend this
- 1 Tbsp Peanut Butter (Natural and with no added sugar) I recommend this
- 1 Tbsp Water
- 1 Tsp Soya Sauce I recommend this
- 1 Tsp Lemon Juice
- Stevia to taste
- Salt & Pepper to taste
- Coriander for Garnish
- 2 Tsp Avocado Oil (for frying)
Servings: servingsUnits: MetricUS ImperialInstructions
- Place some cling flim/plastic wrap over the chicken thighs and beat them with the flat side of a meat mallet till they are nice and even. Season on both sides with salt, pepper and curry powder.
- Heat the avocado oil in a skillet and once smoking hot add the chicken and fry for about 3 minutes on each side till golden brown and fully cooked. Then set it aside on a plate to rest.
- To make the dressing microwave the peanut butter and water for 30 seconds and then whisk till you get a nice runny mixture. Add in the soya sauce, lemon juice, olive oil, stevia and salt and pepper and mix well. Also add in the resting juices from the chicken.
- Now please note, all stevia has a different level of sweetness so you want to add about 1/2 tsp equal of sugar. So with erythritol it’s normally 1:1 ratio as sugar so you’d use 1/2 tsp of erythritol if you use that instead of stevia.
- To assemble the salad just open up your mixed salad bag. You can alternatively just chop some lettuce, cabbage, baby spinach and a few cherry tomatoes to make your own mix. Pour over the dressing and then the black and white sesame seeds.
- Chop the chicken and add that on the salad and finish with some coriander.
Nutrition Info (Per serving)
- Calories: 372
- Net Carbs: 1g
- Carbs: 3g
- Fat: 25g
- Protein: 33g
- Fiber: 2g
