Asian-Style Chicken Salad
Salads • Pan-Asian
Description
A simple demonstration of what is called Asian style. The chicken is sautéed in a coating made of flour, sesame oil, and soy sauce, and then the entire salad is dressed with the same liquid ingredients, adding maple syrup (for a more authentic Asian touch, palm sugar can be used). The finishing touch is textural. Sprinkle the salad with chopped nuts.
Ingredients
- Wheat Flour 2 spoons
- Chicken fillet 5 oz
- Soy Sauce 0 fl oz
- Sesame Oil 2 spoons
- Olive Oil 0 fl oz
- Chinese green beans ½ kg
- Orange Bell Peppers ½ pieces
- Orange Bell Peppers ½ pieces
- Carrot ½ pieces
- Cilantro 3 stalks
- Spanish onions 0 oz
- Green onion tops 1 piece
- Walnuts 0 oz
- Garlic ½ cloves
- Ginger 0 oz
- Maple syrup 1 tablespoon
Step-by-Step Guide
Step 1
Cut the chicken fillet into strips, sprinkle with flour, add 2 tablespoons of soy sauce and 1 teaspoon of sesame oil. Mix well to ensure all pieces of chicken are coated in the breading.
Step 2
Heat the skillet and, separating any clumped pieces, fry the floured chicken in olive oil until golden brown. Then transfer it to paper towels to absorb any excess oil.
Step 3
Coarsely chop the Chinese cabbage. Take half of a red bell pepper and half of a green bell pepper, and slice them into thin, long strips. Slice half of a small carrot and a green onion stalk into the same thin strips. Transfer the vegetables to a bowl.
Step 4
Add chopped red onion, some coarsely chopped cilantro and walnuts, as well as finely chopped ginger and garlic. The walnuts can be broken by hand into small pieces instead of being chopped.
Step 5
For the dressing, mix one teaspoon each of soy sauce, maple syrup, and olive oil with half a teaspoon of sesame oil. Pour the mixture over the salad and toss gently—it's best to use your hands so the vegetable strips retain their shape.
Step 6
Place the sautéed chicken in deep plates and top it with salad.
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