Asian-Style Chicken Salad

Asian-Style Chicken Salad

Starter

  • 3

    Number of People

  • Affordable

    Cost

  • Medium

    Difficulty

  • Preparation time

  • Cooking time

Ingredients

  • 350 g CHICKEN BREASTS
  • 100 g CUCUMBER
  • 100 g CARROTS
  • 100 g ICEBERG LETTUCE
  • 100 g TINNED SOYA BEANS
  • 20 g CORIANDER
  • 100 ml LIME JUICE
  • 100 ml SOYA SAUCE
  • 200 ml RAPESEED OIL
  • 50 ml SESAME OIL
  • 1 TSP TABASCO® (OPTIONAL)
  • PINCH OF SALT
  • PEPPER

Preparation

Cut the chicken into strips. Pour the water in the bowl, up to the 700 ml marker. Place the chicken strips into the steam basket. Season with salt and pepper. Place the basket in the bowl and launch the steam program for 20 mins.

Peel the cucumber and carrots and shave into strips using a peeler. Cut the lettuce into strips. In a salad bowl, mix the carrots, cucumber, lettuce, soya beans and coriander.

At the end of cooking remove the water from the bowl. Attach the ultrablade knife and place the lime juice, soya sauce, oils and Tabasco®in the bowl, then mix at speed 11 for 50 s.

Add the chicken strips and half of the sauce into the salad bowl. Mix and serve.