(serves four)
What you'll need for the salad:
○ Boneless & Skinless Chicken breasts (2)
○ Thinly sliced Napa or Savoy Cabbage (2, medium size)
○ Thinly sliced Mangoes (2)
○ Shredded Carrots (4)
○ Thinly and diagonally sliced Scallions or green onions (8)
○ Thinly sliced Tomato (2, small)
○ Roasted Sesame seeds (4 tbsp)
○ Chopped Fresh Mint (1 big handful)
○ Chopped Cilantro (1 big handful)
○ Roasted Peanuts (1 big handful)
What you'll need for the ginger dressing:
○ Fresh grated ginger (4 tsp)
○ Hot chili sauce (2 tbsp)
○ Rice Wine or cider vinegar (4 tbsp)
○ Brown sugar (4 tbsp)
○ Soy sauce (2 tbsp)
○ Sesame oil (1/4 tsp)
○ Vegetable oil (6 tbsp)
The process:
1. Inside a saucepan, place the chicken breast and add water until it's covered about 2.5 cm above.
2. Cover the saucepan and cook over medium heat until it boils.
3. Once it has boiled, bring the heat down to a minimum and partially cover for 10 minutes. Turn it off and allow the chicken to rest for another 15 minutes in the warm water.
4. Shred the cooled off chicken and set aside.
5. Whisk together all the ginger dressing ingredients in a large bowl that will fit the salad.
6. Firstly, add the cabbage, chicken, carrots, tomato, mint and cilantro and gently toss it.
7. Top it with the sliced mangoes and the roasted peanuts.
8. Finally, garnish it with the scallions and roasted sesame seeds.
9. Serve it immediately ;)
0 comments:
Post a Comment