This salad will be your best ally if you are looking for lightness and freshness. The key to this recipe is in its seasoning and in the cutting of elements. The recipe is divided into three parts with first the chicken and its marinade, then the cutting of the vegetables and to finish the assembly with the sauce that gives this dish its Asian side. It is quite easy to perform and therefore practical to do for your dinners. Here you have photos of two different preparations of the same dish: one for a dinner with people, and another for one or two people.
Ingredients
Carrot(s)
Cucumber
Green salad
Coriander
Red onion
Red chili pepper
Sesame oil
Lime
Soy sauce
Sesame
Chicken strips
Ginger
Honey
Instructions
Prepare the chicken marinade in a bowl.
Mix one tablespoon of honey, 5 tablespoons of soy sauce, chopped ginger, a chopped chili and 2 tablespoons of sesame oil.
Add your chicken strips to the marinade and let stand.
Cut the vegetables into julienne (thin sticks) including the green salad.
Lightly chisel the cilantro.
Prepare the salad sauce with 2 tablespoons of sesame oil, the juice of half a lime, a tablespoon of soy sauce and sesame seeds.
Sear your chicken on each side in sesame or vegetable oil.
Mix the chicken, vegetables and add the sauce.
Enjoy!
Ps : You can pimp it with cashew ;)
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