Salad with Grilled Chicken Breast
Ingredients
- Ingredients
- 2 centimeters fresh ginger
- 1 garlic clove
- 5 Tbsps soybean oil
- 1 Tbsp dark soy sauce
- freshly ground peppers
- 4 Chicken breasts (ready to cook, skinless, each about 160 grams)
- 250 grams Bok Choy
- salt
- 180 grams Cherry tomatoes
- 2 large carrots
- 80 grams Cashews
- 1 bunch cilantro
- 1 Tbsp Lime juice
- 1 Tbsp Rice wine vinegar
- 1 tsp Palm sugar
- 4 Tbsps Corn oil
Preparation steps
Peel ginger and garlic, finely grate and mix with oil, soy sauce and pepper. Rinse chicken breasts, pat dry and brush with seasoned oil. Refrigerate, covered, for about 1 hour.
Meanwhile, rinse bok choy, separate the leaves and cut into fine strips. Blanch light strips for about 4 minutes in boiling salted water, blanch green strips for 30 seconds. Rinse with cold water and drain. Rinse and halve tomatoes. Peel and grate carrots. Halve leeks lengthwise, rinse, dry, cut into very thin rings and blanch in boiling salted water. Rinse with cold water and drain. Toast cashews in a dry pan, remove, allow to cool and chop coarsely. Rinse cilantro, shake dry and chop coarsely.
Grill chicken in a hot grill pan or on a hot grill for 5-6 minutes per side. Prepare vinaigrette by combining lime juice, vinegar, sugar and oil. Season with salt and pepper. Combine bok choy, leeks, carrots, tomatoes, nuts and cilantro. Drizzle with vinaigrette and arrange on plates. Cut chicken breasts into strips and arrange on top of salad. Serve immediately.
