4 pieces | chicken breast (boneless and skinless) |
1 bulb | onion (minced) |
1 head | romaine lettuce |
1 piece | green capsicum |
1/4 head | purple cabbage |
1/2 piece | cucumber |
Marinade: | |
1 tablespoon | olive oil |
2 cloves | garlic (minced) |
According to taste | salt |
According to taste | ground black pepper |
1/4 cup | lemon juice |
Asian Salad Dressing: | |
1 teaspoon | garlic (minced) |
1/4 medium | onion |
1.5 cm | ginger root |
3/4 cup | vegetable oil |
1/4 cup | vinegar |
1/2 cup | soy sauce |
1 teaspoon | tomato paste |
1/8 | lemon (juiced) |
1/2 cup | water |
Combine all salad ingredients in large bowl. Cover, refrigerate until serving.
Butterfly chicken breast, then cut it in half, pour marinade over chicken in pan, cover and refrigerate at least 1 hour.
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Grill chicken thoroughly for 4-7 minutes per side. Cool chicken slightly before slicing.
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Soak ginger root in cold water for few minutes. Then remove the skin and cut in chunks.
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Combine all ingredient in the blender and blend until smooth. keep refrigerated. TASTE IT! DELICIOUS! :)
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Add Grilled chicken slices to the premix salad.
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And finally, add the dressing before serving..! ummmm yummy! :)
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