|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 9g||%|
|Saturated Fat 2g||%|
|Total Carbs 15g||%|
|Dietary Fiber 2g||%|
|Vitamin A 10%|
|Vitamin C 10%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
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1/2 cuppurchased peanut sauce (divided)
1 mediumEnglish cucumber, unpeeled
1/2 cupchopped cilantro
2 green onions, thinly sliced
2 tablespoonsseasoned rice vinegar
1/4 cupchopped roasted salted peanuts
To speed cooking time, flatten chicken breasts to 3/4-inch thickness with mallet or palm of hand.
Lightly coat chicken breasts with about 6 tablespoons of peanut sauce.
Preheat grill to medium-high heat (or in a skillet over medium-high heat, heat 2 teaspoons canola oil). Cook chicken 4-5 minutes on both sides or until internal temperature is 170°F.
While chicken is cooking, thinly slice or shred cucumber with a grater. Add cilantro, green onion and rice vinegar. Using a slotted spoon, divide cucumbers between 4 serving plates. Place chicken breast (or sliced chicken) over cucumber salad. Drizzle 1 teaspoon peanut sauce over chicken and sprinkle with chopped peanuts.
Grilled Peanut Chicken on Cucumber SaladAdd Your Comment