Chicken Breasts With Salad And Peanut Sauce Recipe

Name: Chicken Breasts With Salad And Peanut Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 None chicken fillets; 4-6 tbsp oil; 1 None shallot, peeled and finely chopped; 1 clove garlic, peeled and finely chopped; 50 g crunchy peanut butter; 2 tbsp soy sauce; 4 tbsp lemon juice; 1 tsp sambal oelek (red chilli paste); 1 tsp sugar; 200 g carrots, coarsely grated; 250 g cucumber, grated; 50 g spring onions, sliced diagonally; 1 None small romaine lettuce; 1 tbsp roasted peanuts, coarsely chopped

Servings: persons

2 None chicken fillets
4-6 tbsp oil
1 None shallot, peeled and finely chopped
1 clove garlic, peeled and finely chopped
50 g crunchy peanut butter
2 tbsp soy sauce
4 tbsp lemon juice
1 tsp sambal oelek (red chilli paste)
1 tsp sugar
200 g carrots, coarsely grated
250 g cucumber, grated
50 g spring onions, sliced diagonally
1 None small romaine lettuce
1 tbsp roasted peanuts, coarsely chopped

1
Heat 1-2 tbsp of oil in a pan and fry the chicken breasts for 10 mins, turning as necessary. Season them to taste, remove from the pan and set aside to cool. Heat 1 tbsp of oil in a pan and saute the shallots and garlic. Add the peanut butter and stir it until it melts. Add 1/2-1/3 cup water and stir the mixture into a smooth sauce. Season with the soy sauce, sambal oelek, 1 tbsp lemon juice and 1/2 tsp of sugar. Set the sauce aside to cool, stirring occasionally.
2
Arrange 4-8 lettuce leaves on 4 plates and cut the rest into strips. Cut the chicken breasts into thin slices.
3
For the lemon dressing, mix 3 tbsp of lemon juice with salt, pepper and 1/2 tsp of sugar. Mix in 2-3 tbsp of oil and toss the lettuce strips, scallion, carrot and cucumber with the lemon dressing. Serve the salad in the lettuce leaves with the chicken slices, topped with peanut sauce and garnished with the chopped peanuts.

1115

kcal

Calories

110

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 None chicken fillets, 4-6 tbsp oil, 1 None shallot, peeled and finely chopped, 1 clove garlic, peeled and finely chopped, and more.

Yes, Chicken Breasts With Salad And Peanut Sauce falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Chicken Breasts With Salad And Peanut Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions