Chef Jonathan Garnier offers us a delicious new recipe for grilled chicken salad

Chef Jonathan Garnier offers us a delicious new recipe for grilled chicken salad


Servings: 4 – Preparation: 10 minutes – Cooking: 6 minutes

Ingredients

  • 2 chicken breasts, in belts
  • 2 tablespoons (30 ml) Mixture of Asian herbs Hydro Culture
  • 60 ml (4 tablespoons) flour or cornstarch
  • 60 ml (4 tablespoons) oil
  • 250 ml (1 cup) red bell pepper, minced
  • 250 ml (1 cup) snow peas, grated
  • 250 ml (1 cup) mango, minced
  • 500 ml (2 cups) Roma lettuce, chopped
  • salt and pepper to taste

Vinegrette

  • 30 ml (2 tablespoons) Asian Hydro Culture mixture
  • 120 ml (8 tablespoons) canola oil
  • 15 ml (1 tablespoon) maple syrup
  • 60 ml (4 tablespoons) white wine or rice vinegar
  • salt and pepper to taste

Preparation

Step 1

In a bowl coat the chicken strips with the Asian mixture.

step 2

Next, roll the chicken strips in flour or cornstarch.

Step 3

In a hot pan over medium heat, fry the chicken in a little oil, 2 to 3 minutes, on each side. Season as needed.

Step 4

In a bowl prepare the vinegret by mixing the Asian mixture, oil, maple syrup and vinegar. Check the spices.

Step 5

In the vinegrette add the bell pepper, snow peas, mango, lettuce and mix.

Step 6

In each dish, divide the salad made, then the chicken strips.

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