Tajlandska pileća salata / Thai Chicken Salad

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Ove godine nas je proljeće očito odlučilo bojkotirati. Kad je već tome tako, ja sam ga odlučila simulirati, pa ako nikako drugačije, onda barem na tanjuru. Ukusna, egzotična i nadasve šarena tajlandska salata sigurno će vam popraviti raspoloženje i napuniti baterije te vam pomoći da lakše preživite još jedan tmuran zimski dan.


Tajlandska pileća salata
za 2 osobe

2 pileća filea bez kostiju (svaki oko 150g)
2 žlice ulja od kikirikija
svežnjić svježeg korijandra
sok jednog limuna (ili limete)
1 žličica naribanog svježeg đumbira
2 žlice sojinog umaka
1 veća naranča
6 cherry rajčica
4 rotkvice
2 pune šake miješane lisnate salate (matovilac, rikula, kristalka)
1 žlica neslanog kikirikija
sol & svježe mljeveni papar



U manjoj zdjelici pomiješajte limunov sok, đumbir, ulje, soja umak i sitno sjeckani korijandar. Posolite i popaprite te dobivenom marinadom prelijte pileća prsa. Ostavite da se marinira najmanje 30 minuta.

U međuvremenu ogulite i filetirajte naranču, operite i prepolovite cherry rajčice, a rotkvicu narežite na tanke kolutove. Lisnatu salatu operite, ocijedite, istrgajte na manje komade i rqsporedite na tanjure. Na salatu rasporedite rajčice, rotkvice i naranče.

Piletinu izvadite iz marinade i posušite ju kuhinjskim ručnikom pa ju ispecite na grill tavi. Narežite na ploške i rasporedite na salatu i povrće. Prelijte marinadom i pospite prženim kikirikijem.

• Verzija za ispis

Thai Chicken Salad
serves 2

2 boneless skinless chicken breasts (150g each)
2 tbsp. peanut oil
1 small bundle of fresh cilantro, chopped
juice of one lemon (or lime)
1 tsp. fresh ginger, grated
2 tbsp. soy sauce
1 large orange, peeled and segmented
6cherry tomatoes, cut in half
4 radishes, sliced
2 handfuls of fresh salad greens (lamb's lettuce, rocket and leaf lettuce)
1 tbsp. unsalted peanuts, toasted
salt
freshly ground black pepper

For the marinade, mix together lemon juice, ginger, soy sauce and chopped cilantro. Add salt and pepper to taste and pour over chicken breasts. Marinate for at least 30 minutes.

In the meantime, wash the salad greens, pat them dry and cut into smaller pieces. Arrange them onto plates together with cherry tomatoes, radishes and orange segments.

Take the chicken out of the marinade and pat it dry with a kitchen towel. Place on a hot grill pan and cook for 5-6 minutes on both sides. Remove the chicken from the pan, cut it into pieces and arrange on the plates. Spoon some marinade over it and add toasted peanuts. Serve immediately.

• Printable version