Curry-Grilled Chicken with Arugula Salad
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Ingredients & Equipment
What we send
- 2 tablespoonsvindaloo curry paste
- 2boneless skinless chicken breasts
- 4 ouncessugar snap peas
- 1/2English cucumber
- 1/4 ouncecilantro
- 1 tablespoongrapeseed oil
- 1 packethoney
- 1/2 cupshredded red cabbage
- 3 ouncesbaby arugula
What You’ll Need
- canola oil
- grill or grill pan
- plastic wrap
- meat mallet (optional)
- aluminum foil
Preheat grill to medium heat. In a large bowl, whisk together curry paste, 1 tablespoon canola oil, ⅛ teaspoon salt, and pepper as desired. Pat chicken dry with paper towel and place between 2 large pieces plastic wrap. Using a meat mallet or heavy pan, pound to ¼-inch thickness. Add chicken to bowl with curry oil, rubbing to coat. Set aside to marinate at room temperature, at least 10 minutes.
While chicken marinates, rinse all produce. Thinly slice snap peas on a diagonal. Halve cucumber lengthwise, scoop out and discard seeds, then cut crosswise into ¼-inch half-moons. Trim and discard scallion roots, keeping whole. Pick cilantro leaves and discard stems. Halve limes.
In a separate large bowl, whisk together grapeseed oil, ½ packet honey, juice of 2 limes, ¼ teaspoon salt, and pepper as desired to combine. Add cabbage, arugula, snap peas, and cucumber to bowl with dressing—but hold off on tossing until ready to serve, so the salad doesn't turn soggy. Use remaining honey to sweeten a cup of tea.
If using a grill pan, place it over medium heat now. Remove chicken from marinade. When grill is just smoking, add chicken and cook until lightly charred, cooked through, and no longer pink, 4 minutes per side. Transfer to a plate and cover with foil to keep warm.
While chicken rests, add scallions to grill and cook, flipping occasionally, until charred and fragrant, 1-2 minutes per side. Transfer scallions to cutting board, roughly chop, then add to bowl with salad.
Plate Curry-Grilled Chicken
Add cilantro to bowl with salad and toss to coat everything with dressing. Divide curry-grilled chicken between serving plates and top with arugula salad. Enjoy your grilled masterpiece!