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Delicious chicken salad



Ingredients 24
Servings 4
Time 20 min

Ingredients

  • 500
    g
    Chicken breast
  • 2
    limes
  • 1
    garlic clove, crushed
  • 2,5
    ml
    ginger, crushed
  • 1
    chilli
  • 15
    ml
    paprika
  • 5
    ml
    ground coriander
  • 30
    ml
    sunflower oil
  • freshly ground black pepper
  • 1
    brinja
  • 4
    baby marrows
  • 60
    ml
    olive oil
  • salt
  • 200
    g
    butter lettuce
  • 8
    Romanita tomatoes, cut into quarters
  • 5
    ml
    dill, chopped
  • 5
    ml
    chives, chopped
  • 30
    ml
    mixed sesame seeds
  • 15
    ml
    sunflower seeds
  • a drop of soya sauce
  • 5
    ml
    honey
  • 45
    ml
    Japanese mayonnaise
  • 15
    ml
    Japanese dried onion flakes
  • 30
    ml
    peanut/coconut oil
 

Method

20 min
 

1. Marinate the chicken breast for about 20 minutes or overnight with the juice of 1 lime, garlic, ginger, chilli, paprika, ground coriander, 1 tablespoon sunflower oil and freshly ground black pepper.

2. Heat a grill pan for about 2 minutes until smoking.

3. Cut the brinjal and baby marrows into thin strips, marinate with 2 tablespoons of olive oil and salt and pepper, and grill on each side until they display grill lines and the flesh is cooked through.

4. Before cooking the chicken, season each side generously with salt and pepper then place on the grill pan for 2–3 minutes each side.

5. In a mixing bowl, place the lettuce, tomatoes, cooked baby marrow and brinjal, rest of the olive oil, chopped dill and chives, half the sesame seeds and sunflower seeds, juice from the other lime, soya sauce, honey and 2 tablespoons of Japanese mayonnaise. Mix lightly and then place onto the serving dish.

6. On a chopping board, slice the charred chicken breast into strips and lay loosely on the bed of salad.

7 Top with the rest of the seeds, the dried onion flakes and a few dollops of the Japanese mayo mixed with the peanut or coconut oil.

 

 

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2015-03-02 17:00
 
 
 
 
 
 
 
 
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