Asian-style chicken salad Recipe
Ingredients
4 green shallots, trimmed, sliced
2 tablespoons coarsely chopped fresh coriander leaves
60ml (1/4 cup) sweet chilli sauce with lemongrass
1 tablespoon lime juice
2 teaspoons Bioglan Organic Coconut Oil
500g chicken tenderloins
100g pkt baby Asian greens mix
150g pkt baby spinach leaves
1 red capsicum, halved, deseeded, thinly sliced crossways
Asian-style chicken salad Recipe
Method
Step 1
Heat coconut oil in a large non-stick frying pan over medium-high heat, to melt. Add the chicken and cook for 2 minutes on each side or until brown and just cooked through. Remove from heat. Thickly slice across the grain.
Step 2
Combine chicken, Asian greens mix, spinach leaves, capsicum, green shallots and coriander in a large bowl. Whisk chilli sauce and lime juice together in a jug. Drizzle over salad and gently toss to combine. Serve immediately.
Ingredients
4 green shallots, trimmed, sliced
2 tablespoons coarsely chopped fresh coriander leaves
60ml (1/4 cup) sweet chilli sauce with lemongrass
1 tablespoon lime juice
2 teaspoons Bioglan Organic Coconut Oil
500g chicken tenderloins
100g pkt baby Asian greens mix
150g pkt baby spinach leaves
1 red capsicum, halved, deseeded, thinly sliced crossways
Asian-style chicken salad Recipe
Method
Step 1
Heat coconut oil in a large non-stick frying pan over medium-high heat, to melt. Add the chicken and cook for 2 minutes on each side or until brown and just cooked through. Remove from heat. Thickly slice across the grain.
Step 2
Combine chicken, Asian greens mix, spinach leaves, capsicum, green shallots and coriander in a large bowl. Whisk chilli sauce and lime juice together in a jug. Drizzle over salad and gently toss to combine. Serve immediately.
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