Korean Chicken Salad - Fusion
Salads are a staple on most operator menus, now you can offer a salad which is bang on
trend with our Korean style chicken salad.
Ingredients
Number of portions
INGREDIENTS:
120g Chicken fillet
10g Romaine lettuce
40g Cucumber, coarsely diced
25g Carrot, finely shredded
25g Radish, finely shredded
25g Edamame beans
20g Roasted pumpkin seeds
10g Fresh coriander, coarsely chopped
10g Santa Maria Chili & Sesame Seasoning
TO MAKE PICKLED RED ONION:
20g Red onion, sliced
2g Santa Maria Picking Spice Mix
TO MAKE DRESSING:
20ml Santa Maria Fermented Chili Sauce
20ml Mayonnaise
1 tbsp Lemon juice
How to prepare
Rinse and shred carrots and radish, place in cold water.
Break the romaine lettuce coarsely and rinse in cold water. Cut the cucumber into coarse pieces. Rinse and chop the coriander.
Salt and pepper the chicken fillets. Grill them whole and cook them in the oven on a tray for 10 minutes at 175 degrees.
Once the chicken is cooked sprinkle on Santa Maria Chili & Sesame Seasoning. Set aside.
Mix the ingredients for the dressing and set aside.
Cut the chicken into thin slices.
When serving, start with the romaine lettuce on a plate, then layer with the prepared vegetables. Finish with the sliced chicken and top with pumpkin seeds, edamame, pickled onion, and coriander.
Serve the dressing in a portion bowl on the side
Recipe categories
Food