| Chicken Breast (Boneless And Skinless) | 4 pieces |
| Onion (Minced) | 1 bulb |
| Romaine Lettuce | 1 head |
| Green Capsicum | 1 piece |
| Purple Cabbage | 1/4 head |
| Cucumber | 1/2 piece |
| Marinade: | |
| Olive Oil | 1 tablespoon |
| Garlic (Minced) | 2 cloves |
| Salt | According to taste |
| Ground Black Pepper | According to taste |
| Lemon Juice | 1/4 cup |
| Asian Salad Dressing: | |
| Garlic (Minced) | 1 teaspoon |
| Onion | 1/4 medium |
| Ginger Root | 1.5 cm |
| Vegetable Oil | 3/4 cup |
| Vinegar | 1/4 cup |
| Soy Sauce | 1/2 cup |
| Tomato Paste | 1 teaspoon |
| Lemon (Juiced) | 1/8 |
| Water | 1/2 cup |
Combine all salad ingredients in large bowl. Cover, refrigerate until serving.
How to do chicken grill:
Butterfly chicken breast, then cut it in half, pour marinade over chicken in pan, cover and refrigerate at least 1 hour.
Grill chicken thoroughly for 4-7 minutes per side. Cool chicken slightly before slicing.
While marinade, lets do the dressing. How to do:
Soak ginger root in cold water for few minutes. Then remove the skin and cut in chunks.
Combine all ingredient in the blender and blend until smooth. keep refrigerated. TASTE IT! DELICIOUS! :)
Lets mixed up the salad! :
Add Grilled chicken slices to the premix salad.
And finally, add the dressing before serving..! ummmm yummy! :)