Salad is one of the best ways to add vegetables in each meal. Moreover, each kind of salad will match and be served with different main courses, contribute a wonderful, juicy and soft flavor to that main course. I always believe in the power of salad, especially when they’re enjoyed with grilled meat or pan-fried meat. Today, I introduce to all of you a stunning, yummy, delicious salad: Asian Chicken Salad ^^
The flavor was just…wonderful! The chicken breast was tender, well seasoned, the vegetables were really fresh, tasty and the Asian-inspiring dressing matched perfectly with other ingredients. Such a beautiful salad for main courses like Pan-fried Chicken Wings with Fish Sauce, Asian Grilled Chicken, or Grilled Pork Ribs (I’m gonna publish a brand new post about this dish soon xD) …
The pan-fried Asian Chicken
1 medium chicken breast, skinless
2 tsp salt
1 tsp black pepper
1 tbsp honey
2 tbsp oyster sauce
1 red shallot, finely chopped
2 cloves garlic, finely chopped
1 tbsp olive oil
2 medium tomatoes, thinly sliced
2 cucumbers, split lengthways and thinly sliced
1/4 cup coriander leaves
1 each of green oak lettuce, leaves separated and cut into small pieces
1/3 cup coarsely chopped unsalted roasted peanuts (optional)
Juice of 1 lime
2 tsp sesame oil
2 tbsp fish sauce
2 tbsp granulated sugar
1. For the pan-fried Asian Chicken: In a large bowl, mix together salt, pepper, olive oil, oyster sauce, honey, chopped shallot and garlic. Place in the skinless chicken breast, stir well until the chicken breast is well covered by the marinade. Set aside for 30-60 mins. Pan-fry the chicken, let it cool completely and thinly slice.
2. For the dressing: Mix together all 4 ingredients, stir well until combined. Taste and add more ingredients if required.
3. In a large bowl, place in the chicken pieces, add the vegetables. Toss to combine. Pour dressing over salad.
Bon appetit ❤