BANGKOK SALAD

COLLABO SALADE BANGKOK

In collaboration with
Marie-Hélène Harnois, Harnois à la carte

1-2 Portions
20 min Prepping
20 min Cooking
Recipe Easy

Ingredients

SALAD

  • 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

MARINADE

  • 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

DRESSING

  • 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

Directions

Click the steps to erase them.

  1. Combine all the marinade ingredients. Marinate the chicken breasts for at least 2 hours; for the best results, for a day.
  2. On the barbecue, or in a frying pan with the olive oil heated in it, cook the chicken over medium-high heat.
  3. Prepare the dressing by mixing all the ingredients and vegetables for the salad.
  4. Build your salad, or even better, let your guests create their own salad. Place one breast per serving.
  5. Season and enjoy.