~ Pampered Chef
1 lime, juiced
1/3 c. creamy peanut butter
3 garlic cloves, peeled
3 T. soy sauce
2 T. brown sugar
2" piece fresh ginger root, grated (about 2 t.)
2 t. Sriracha
1 lb. chicken tenderloins
2 pieces (8.8 oz.) naan
1 medium carrot, peeled
1/3 seedless cucumber
1/4 c. loosely packed cilantro leaves, chopped
Combine lime juice, peanut butter, garlic, soy sauce, brown sugar, ginger, and Sriracha in Manual Food Processor and process until smooth. Reserve 1/4 cup of sauce and set aside. Place chicken in mixing bowl and top with remaining sauce. Mix to coat.
Spray Executive Nonstick Double Burner Grill with oil and heat over medium for 3-5 minutes. Add naan to one side of the pan and chicken to the other. Cook naan 2-3 minutes per side. Cook chicken 3-4 minutes per side or until internal temperature reaches 165 degrees, then transfer to a mixing bowl and coarsely chop with Salad Chopper.
Grate carrot and cucumber; set aside.
Spread two tablespoons of reserved sauce on each piece of bread. top with chicken and grated vegetables. Use Herb Mill to grate cilantro over the top.
Makes two pizzas.
Notes: I've linked some of the specific Pampered Chef products the recipe calls for, but use whatever you have available. We triple this recipe for our family and make a few adjustments. We do use the Manual Food Processor for the sauce, but we use chicken breasts instead of tenderloins and bake them in the Rockcrok Everyday Pan. We like using the Salad Chopper with the chicken, but we've also used a knife for the job. We buy naan from Costco in a package that's enough to triple the recipe, but uses smaller pieces of bread. The naan gets heated on an electric griddle and we use a knife to chop the cilantro.