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PrintALMOND AND CHICKEN SALAD
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Mix all the ingredients of the marinade, toss in the raw chicken pieces and keep in the refrigerator for 30-45 minutes.
- Heat a pan; add the cooking oil and saute the marinated chicken.
- Once the chicken is cooked, keep aside for 10 minutes.
- In the meantime, prepare the Wasabi almonds: melt the butter, add light soy sauce and half wasabi powder.
- Toss the almonds in then roast in a medium hot oven for 5 - 7 minutes stirring occasionally. Take it out of the oven and sprinkle the rest of the wasabi powder tossing gently.
- Take a mixing bowl and toss together the crunchy lettuce, red cabbage, cucumber, orange segments, coriander leaves and wasabi almonds along with the sauteed chicken.
- The coating sauce of the chicken will also act as a dressing for the salad.
INGREDIENTS
For Almonds
- 60 grams almonds
- 10 grams Wasabi powder
- 1 teaspoon Light soy sauce
For the salad
- 100 grams lettuce, torn into small pieces
- 50 grams finely shredded Red cabbage,
- 50 grams Cucumber, cut into thin strips
- 30 grams Orange segments
- 15 grams Coriander leaves, whole, plucked off the stem
- 200 grams Chicken breast meat, cut into flat and thin slices
- 1 tablespoon IDHAYAM Sesame oil
- Salt to taste
For the marinade
- 1 tablespoon sesame oil
- 1 tablespoon Dry sherry
- 1 tablespoon Dark soy sauce
- 1 teaspoon Vinegar
- 1 inch cube Ginger, finely chopped
- 4 numbers Garlic cloves, finely chopped
- 1 teaspoon Sugar
- ½ teaspoon Hot chilli flakes
- ½ teaspoon Crushed black pepper
- Salt to taste
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