Salad with Grilled Chicken Breast

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Salad with Grilled Chicken Breast
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 42 min.
Ready in

Ingredients

for
4
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
How healthy are the main ingredients?
Bok ChoyCashewsoybean oilgingersoy saucegarlic clove

Preparation steps

1.

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.

2.

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.

3.

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.