Recipe: #Asian #Chicken #Salad Ingredients: FOR THE SALAD 250g ROCs Boneless Chicken Breast 1 Cup Lettuce, chopped 1 Cup Red Cabbage, chopped 1/2 Cup Bell pepper of choice(Red,Yellow), chopped 1 Cup Baby Spinach, chopped 1 tablespoon olive oil Salt Freshly ground black pepper 1 large carrot, peeled and shredded 1/2 cup frozen corn kernels, thawed 1 Cup tortilla strips FOR THE DRESSING 1/4 cup fresh lime juice 2 tablespoons creamy peanut butter 2 tablespoons soy sauce 2 tablespoons extra-virgin olive oil 1 tablespoon honey 1 teaspoon Tabasco sauce (optional, as its very spicy) 1 teaspoon grated fresh ginger 1 teaspoon minced garlic 1/2 cup fresh Coriander leaves, roughly chopped FOR THE SALAD Place a grill pan over medium-high heat. Drizzle the chicken breasts with the olive oil and season with salt and pepper. Grill for 8 to 10 minutes per side, until cooked through. Transfer the chicken to a cutting board and let rest for 5 minutes. Cut the chicken into ¼-inch thick slices. Toss together the Salad ingredients and sliced chicken in a large serving bowl to combine. FOR THE DRESSING Combine the lime juice, peanut butter, soy sauce, sesame oil, honey, Tabasco, ginger, and garlic in a blender and blend until smooth. Add the cilantro and pulse until well combined. Drizzle the dressing over the salad and toss to coat. Tip: You can replace Boneless breast with ROCs Smoked chicken breast to avoid the grilling part & also it adds a mild smokey flavor to the salad. Magson Fresh and Frozen - Gandhinagar
Posted on: Mon, 03 Feb 2014 09:45:01 +0000
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