CRUNCHY NAPA CABBAGE AND ROAST CHICKEN SALAD

POITRINE SALADE CROQUANTE 8589 Salade au poulet grille et chou napa
2-4 Portions
15 min Prepping
15 min Cooking
Recipe Easy

Ingredients

  • 15 ml (1 tbsp.) vegetable oil
  • 750 ml (3 cups) chopped Napa cabbage
  • 250 ml (2 cups) julienned carrots
  • 1 red bell pepper, seeded and cut into strips
  • 1 yellow bell pepper, seeded and cut into strips
  • 250 ml (1 cup) sliced sugar snap peas
  • 125 ml (1/2 cup) thinly sliced radishes
  • 250 ml (1 cup) Thai basil
  • 125 ml (1/2 cup) chopped green onions

MARINADE

  • 125 ml (1/2 cup) mild chili sauce
  • 2 cloves garlic, crushed
  • Juice of 2 limes
  • 15 ml (1 tbsp.) fish sauce
  • 15 ml (1 tbsp.) sambal oelek
  • 5 ml (1 tsp.) sugar

TOPPING

  • Asian fried noodles

Directions

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  1. Combine all the marinade ingredients in a bowl and mix well. Divide the sauce in 2 and set 1 half aside for the salad dressing at the end.
  2. Put the chicken breasts in a reusable plastic bag with the marinade and marinate 2 hours in the refrigerator.
  3. Heat oil in a nonstick pan on medium high and fry chicken breasts for about 4 minutes on each side, then transfer to a 400 °F (200 °C) oven and roast for 20 minutes. Remove, cut chicken into medallions, and set aside.
  4. Combine all the vegetables and the sauce you set aside earlier in a large salad bowl and mix well. Arrange the roast chicken medallions on top and garnish with fried noodles.