Chicken Salad
Preparation time: 15 minutes
Cooking time: 5 minutes
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| Chicken Salad |
Ingredients (for 2 persons):
For the sauce:
- 1 tablespoon white sugar
- 1 tablespoon water
- 2 tablespoons white vinegar (rice vinegar)
- 5 tablespoons sunflower oil
- 1 tablespoon of mustard
- Salt and pepper
For the salad:
- 2 small chicken breasts
- 1 carrot
- 2 large handfuls of fresh bean sprouts (avoid soy box)
- 1 salad (type Batavia or oak leaf)
- Some sesame seeds
Preparation of the recipe:
Preparing the sauce:
Put vinegar and sugar in a bowl and stir until sugar is dissolved. Add the mustard and stir.
Add net oil. Add salt and pepper. Finally, add water.
Preparing salad:
Cut very thin slices chicken breasts (it can be replaced by chicken shrimp). Saute over medium heat chicken in very little oil (sesame or sunflower). It should not brown, it must remain white. Cool, then chill.
Wash the salad and take about one quarter. Cut the leaves into thin strip. Peel the carrots and cut into julienne.
In a flat large plate-type hollow, first put the cut salad and soy, carrot julienne and finally sprinkle the chicken. Pour sauce over all.
Some sesame seeds for decoration and it's ready!
Remarks:
Tip: over the salad is fresh the better. Do not hesitate to put it in the fridge and put the sauce at the last moment.
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