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Recipes

Korean Chicken Salad

Serves

2

Ingredients

  • 2 palm-sized portions of chicken breast
Marinade
  • 2 tbsp of soy sauce
  • 1 tbsp of olive oil
  • ¼ tsp of ground ginger
  • ¼ tsp of cinnamon
  • 1 garlic clove, finely chopped
Salad
  • 2 handfuls of lettuce, shredded
  • 1 handful of cucumber, thinly sliced
  • 1 handful of capsicum, thinly sliced
  • ½ handful of red onion, chopped
  • ½ handful of snow peas
  • 1 handful of bean sprouts
  • 1 tbsp of slivered almonds, toasted and salted
  • 1 tbsp of sesame seeds, toasted
Dressing
  • ½ tsp of dry mustard
  • ½ tsp of salt
  • ½ tsp of Tabasco sauce
  • 1 tbsp of soy sauce
  • 1 tbsp of sesame oil
  • 4 tsp of lemon juice

Method

  1. Cut chicken breast in half.
  2. Combine marinade ingredients and thoroughly coat chicken pieces.
  3. Place chicken in shallow roasting pan, pour remainder of marinade over the top and cook uncovered at 200°C for 15 to 20 minutes, turning at half time.
  4. Cool cooked chicken and cut into thin strips.
  5. Prepare salad vegetables and place in large bowl.
  6. Combine dressing ingredients and just before serving toss the chicken, salad and dressing with sesame seeds and slivered almonds.
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