Name: Grilled Chicken Burger with Peanut Sauce & Crunchy Mint-Veggie Salad
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1.02 kg chicken breasts, boneless skinless; 1 ½ English cucumbers; 1 small pkg fresh mint; 3 cloves garlic; 1 ½ small pkgs grape tomatoes; 1 ½ limes; 3 orange bell peppers; ½ medium red onion; 6 whole grain buns or rolls; black pepper; coriander, ground; crushed red pepper; curry powder; extra virgin olive oil; honey; mayonnaise; natural peanut butter; rice vinegar; salt; soy sauce; turmeric, ground

Grilled Chicken Burger with Peanut Sauce & Crunchy Mint-Veggie SaladGrilled Chicken Burger with Peanut Sauce & Crunchy Mint-Veggie Salad — a 40-minute dinner recipe with 21 ingredients, serving 6.Ingredients

1.02 kg chicken breasts, boneless skinless

1 ½ English cucumbers

1 small pkg fresh mint

3 cloves garlic

1 ½ small pkgs grape tomatoes

1 ½ limes

3 orange bell peppers

½ medium red onion

6 whole grain buns or rolls

black pepper

coriander, ground

crushed red pepper

curry powder

extra virgin olive oil

honey

mayonnaise

natural peanut butter

rice vinegar

salt

soy sauce

turmeric, ground

Instructions

Wash and dry the fresh produce.

Juice limes into a small bowl; add peanut butter, soy sauce, honey, water, and spices. Whisk to combine the peanut sauce and set aside.

Peel and mince garlic; place in a large bowl along with soy sauce, oil, and crushed red pepper. Whisk to combine the marinade.

Pat the chicken dry with paper towels and place on a cutting board. Holding a knife parallel to the cutting board, cut the chicken in half horizontally to form thin cutlets. Add to the bowl with the marinade, turn to coat, and set aside.

Place oil, mayo, vinegar, salt, and pepper in another large bowl; whisk to combine the dressing and set aside.

Preheat a grill pan, outdoor grill, or regular skillet over medium-high heat.

Once the grill pan is hot, working in batches if necessary, add chicken and cook until charred and cooked through, 3-4 minutes per side. Remove to a large plate and loosely cover with aluminum foil.

While the chicken is cooking, using a clean cutting board, peel, halve, and thinly slice onion into half-moons; add to the bowl with the dressing and toss to coat.

Quarter tomatoes. Trim, seed, and small dice bell peppers; add both to the bowl.

Trim and quarter cucumbers lengthwise, then cut crosswise into ¼-inch-thick pieces; add to the bowl.

Pick mint leaves off the stems; discard stems and mince the leaves. Add to the bowl, toss to combine the salad, and set aside.

Toast buns if desired.

Spread half of the peanut sauce over the bottom half of each bun; top with chicken and remaining sauce. Close with the top half of each bun.

To serve, divide burgers and salad between plates. Enjoy!

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