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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Microwave diced pumpkin, with a little bit of water, until it is tender, but not mushy. Set aside. | 2. Mix dressing ingredients together until you get a creamy dressing. Add the pumpkin and adjust the dressing (add peanut butter to make it thicker; add coconut milk or lime juice to make it more pourable), until it is tasty and pourable. You want it to be thick enough to spoon over the salad - not too watery. | 3. Grill the chicken breasts, seasoning with a little salt and pepper. When off the grill, slice into 1/4" slices, width-wise across the breast. | 4. Take 1 cup portions of arugula and shape them into a baseball-sized serving to put on the plate. You will actually be cruching the arugula into the shape, but this is good, because it will release the peppery taste of the arugula. | 5. Top the arugula with a slice or two of chicken, evening out the portions between the plates. | 6. Top the chicken + arugula with the pumpkin dressing. | 7. Add a spinkle of cilantro as a garnish and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pumpkin	1 1/2	cups	diced	7.425	1.6236	0.5098	0.0346
chutney	2	tablespoons		-	-	-	-
coconut milk	1/2	cup		276.0	6.648	2.748	28.608
peanut butter	3	tablespoons		282.72	10.3536	11.5488	23.9712
cilantro	2	tablespoons	minced	0.46	0.0734	0.0426	0.0104
lime juice	3	tablespoons		11.3438	3.8206	0.1906	0.0318
thai red curry paste	1	teaspoon		-	-	-	-
arugula	8	cups	washed	40.0	5.84	4.128	1.056
chicken breast	2			1560.3596	0.0	189.1482	83.9147
cilantro	2	tablespoons	minced	0.46	0.0734	0.0426	0.0104

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.