Steps
- Mix 1 tablespoon of tamari, 1 teaspoon of medium curry powder, ¼ teaspoon of ground cumin, 1 finely grated garlic clove, and 1 teaspoon of honey.
- Slice 2 skinless chicken breasts horizontally into four thin pieces. Coat in the marinade, cover, and refrigerate for at least 1 hour.
- Mix 1 tablespoon of crunchy peanut butter, 1 tablespoon of sweet chili sauce, 1 tablespoon of lime juice, and 1 tablespoon of water.
- Wipe a large nonstick skillet with sunflower oil and heat over medium heat. Cook the chicken, covered, for 5-6 minutes, turning for the final 1 minute, until it reaches 165°F / 74°C.
- Rest the chicken, covered, for 3 minutes. Toss 2 Little Gem lettuce hearts cut into wedges, ¼ halved and sliced cucumber, 1 halved and thinly sliced elongated shallot, and 1 tablespoon of chopped cilantro.
- Add the seeds of ½ pomegranate. Divide the salad between plates and spoon over a little sauce. Slice the chicken, arrange over the salad, and add the remaining sauce.