Curry in a Hurry Grilled Chicken With Salsa and Sugar Snap Peas |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Entered for safe-keeping. Found in First for Women 6/6/11. Ingredients:
3/4 cup diced tomato |
3/4 cup diced orange pepper |
3/4 cup corn |
1/4 cup diced red onion |
1 tablespoon vegetable oil |
1 tablespoon chopped fresh cilantro |
1 lime, zest and juice |
salt, to taste (optional) |
1 tablespoon red curry paste |
3 tablespoons oil-and-vinegar dressing |
1 lb boneless chicken breast |
12 ounces sugar snap peas |
1 teaspoon chopped shallot |
1 orange, zest and juice |
Directions:
1. SALSA: In bowl, combine Salsa ingredients. Add salt, if desired.
2. CHICKEN: Heat grill. In a separate bowl, mix paste and dressing. Brush half of paste mixture over chicken. Grill 10 minutes, or until 170 degrees Fahrenheit, brushing with remaining paste mixture.
3. SUGAR SNAP PEAS: Meanwhile, in a greased skillet over medium-high heat, cook last three ingredients 2 minutes, or until tender.
4. Serve peas with chicken and salsa.
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