In collaboration with
Marie-Hélène Harnois, Harnois à la carte
20 min Prepping
20 min Cooking
- A drizzle of olive oil to finish cooking
- 3 cups (750 ml) raw baby spinach
- 1 red pepper, cut into strips
- 1 can (284 ml) mandarins
- 1 green onion, sliced into rings
- ⅓ cup (80 ml) fresh cilantro, chopped
- ⅓ cup (80 ml) crunchy noodles
- ⅓ cup (80 ml) salted cashews
- Salt and pepper
- ⅓ cup (80 ml) soy sauce
- ¼ cup (60 ml) tamari sauce
- ¼ cup (60 ml) hoisin sauce
- ¼ cup (60 ml) sunflower oil
- 2 tbsp. (30 ml) honey
- 1½ tbsp. (22 ml) toasted sesame oil
- 1 tbsp. (15 ml) mirin
- 2 tsp. (10 ml) cider vinegar
- 1 tsp. (5 ml) sambal oelek
- 1 tsp. (5 ml) fish sauce (optional)
- 1 tsp. (5 ml) oyster sauce (optional)
- 1 clove garlic, chopped
- 1 tbsp. (15 ml) ginger, chopped
- 1 tbsp. (15 ml) soy sauce
- 1 tbsp. (15 ml) sesame oil
- 1 tbsp. (15 ml) sunflower oil
- 1 tsp. (5 ml) cider vinegar
- ½ tsp. (2 ml) sambal oelek
Click the steps to erase them.
- Combine all the marinade ingredients. Marinate the chicken breasts for at least 2 hours; for the best results, for a day.
- On the barbecue, or in a frying pan with the olive oil heated in it, cook the chicken over medium-high heat.
- Prepare the dressing by mixing all the ingredients and vegetables for the salad.
- Build your salad, or even better, let your guests create their own salad. Place one breast per serving.
- Season and enjoy.