THAI CHICKEN SALAD


Ingredients:

2 (175 g) pc MAGNOLIA CHICKEN STATION BREAST FILLETS, skin removed
1/4 cup olive oil
1/2 tbsp minced garlic
2 pc tomatoes, blanched, peeled, deseeded, and sliced
assorted lettuce leaves (Romaine, iceberg, lolo rossa)
green onions, chopped
pinch pepper

DRESSING:

1 stalk lemon grass, peeled and finely chopped
3 tbsp fish sauce
3 tbsp lime juice
2 tbsp chopped mint leaves
1 tbsp honey
2 pc green finger peppers (siling haba), finely chopped
1/2 tbsp minced garlic
1/4 cup olive oil

Procedure:

  1. Brush chicken with olive oil and garlic then pan-grill until done. Let chicken rest for five minutes covered with aluminum foil. Cut chicken diagonally and toss with some dressing.
  2. To make dressing: Combine lemon grass, fish sauce, lime juice, mint, honey, peppers, and garlic in a bowl. Add oil gradually while stirring. Set aside.
  3. Combine tomatoes, lettuce, and green onions in another bowl and toss with remaining dressing.
  4. Arrange salad on serving plates and put the chicken on top of lettuce. Finish with freshly cracked pepper.
Makes 4 servings. Tip: You can substitute lime juice with calamansi juice.

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