Steps:
- Combine the almond butter, coconut milk, 1/4 cup lime juice, and curry paste in a medium bowl, stirring until smooth. Place 1/2 cup almond butter mixture in a small bowl; reserve. Add chicken to remaining almond butter mixture; toss to coat. Refrigerate 15 minutes.
- Remove chicken from almond butter marinade; discard marinade. Heat a grill pan over medium-high and coat with cooking spray. Thread chicken evenly onto skewers; sprinkle with 1/4 tsp. salt. Add skewers to grill pan; cook, stirring occasionally, until done, about 5 minutes.
- Combine cucumbers, bell pepper, cilantro, remaining 2 Tbsp lime juice, remaining 1/4 tsp salt, black pepper and crushed red pepper in a bowl; toss. Serve salad with chicken skewers and reserved 1/2 cup almond butter mixture. Sprinkle with almonds.
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