Asian-Style Chicken Cutlets with a Cucumber Salad 


Preparation
20 MIN
Cooking
5 MIN
Marinating
30 MIN
Servings
4

Asian-Style Chicken Cutlets with a Cucumber Salad 



Ingredients

    Chicken

  • 4 skinless, boneless chicken breast halves

    Marinade

  • 1/2 cup (125 ml) 10% plain yogurt
  • 1/4 cup (60 ml) peanut butter
  • 2 tbsp (30 ml) soy sauce
  • 1 tbsp (15 ml) lime juice
  • 1 tbsp (15 ml) honey
  • 1 clove garlic, finely chopped
  • Sambal oelek, to taste (optional)

    Cucumber Salad

  • 2 small English cucumbers, peeled
  • 1/2 cup (125 ml) 10% plain yogurt
  • 1 green onion, finely chopped
  • 1 tbsp (15 ml) lime juice
  • 1/2 clove garlic, finely chopped
  • 1/4 cup (11 g) chopped cilantro
  • 2 tbsp (19 g) roasted peanuts, crushed
  • Salt and pepper 




Preparation

Chicken

  1. On a work surface, cut each chicken breast into two or three cutlets. Cover with plastic wrap and slightly flatten with a mallet or rolling pin. Set aside.

Marinade

  1. In a glass dish or sealable plastic bag, combine all the ingredients. Add the chicken and thoroughly coat with the marinade. Cover the dish or seal the bag and refrigerate for 30 minutes.

Cucumber Salad

  1. Thinly slice one cucumber. Cut the remaining cucumber in half lengthwise, remove the seeds and cut into cubes. Set aside.
  2. In a bowl, combine the yogurt, onion, lime juice and garlic. When ready to serve, add the cucumbers and cilantro. Season with salt and pepper.
  3. Preheat the grill, setting the burners to high. Oil the grate.
  4. Discard the marinade. Season the chicken with salt and pepper. Grill the chicken for about 2 minutes on each side, or until it is cooked through. Serve with cucumber salad and garnish with the peanuts.