Fresh Asian Salad Recipe
Ingredients:
For the Chicken:
- Chicken breasts – 2-3 pieces
- Garlic – 2-3 cloves, minced
- Grapefruit/orange juice – from 1 grapefruit/orange
- Soy sauce – 50 ml
- Oil – 1 tablespoon
- Salt and pepper – to taste
For the Salad:
- Tomatoes – 300 g, roughly chopped
- Grapefruit/orange – 1-2, segmented
- Chinese cabbage/Iceberg lettuce – shredded
- Spinach/Arugula – a handful
- Feta/Bryndza cheese – crumbled (optional)
For the Dressing:
- Soy sauce – 3 tablespoons
- Honey – 1 tablespoon
- Oil – 2 tablespoons (olive oil or a neutral oil like sunflower)
- Grainy mustard – 1 tablespoon
- Salt/spices – to taste
Instructions:
Marinate the Chicken:
- In a bowl, combine the minced garlic, citrus juice, soy sauce, and oil. Marinate the chicken breasts in this mixture for at least 30 minutes.
Cook the Chicken:
- In a skillet over medium heat, cook the marinated chicken until golden brown and no longer pink in the middle. Season with salt and pepper to taste.
- Once cooked, let the chicken rest before slicing into strips.
Prepare the Salad Base:
- Combine the chopped tomatoes, citrus segments, shredded lettuce, and leafy greens in a large salad bowl.
- If using, add the crumbled feta or bryndza cheese to the salad.
Make the Dressing:
- In a small bowl, whisk together the soy sauce, honey, oil, and grainy mustard until well combined. Adjust the seasoning with salt and your choice of spices.
Assemble the Salad:
- Toss the salad base with some of the dressing until everything is lightly coated.
- Add the sliced chicken on top of the salad.
- Drizzle the remaining dressing over the chicken.
Serve:
- Garnish with additional herbs or nuts if desired. Serve immediately for the freshest taste.
This “Asian Salad” is a fantastic blend of tangy citrus flavors balanced with the umami depth of soy sauce, the sweetness of honey, and the rustic taste of grainy mustard. It’s a dish that promises to delight with every bite!
