We use cookies on this site

Our cookies and those of our partners help improve your experience and analyze your use of the website. To learn all about cookies, check our privacy policy

Back

Manage cookies

Always active

CRUNCHY NAPA CABBAGE AND ROAST CHICKEN SALAD

POITRINE SALADE CROQUANTE 8589 Salade au poulet grille et chou napa copie
Breasts Salads Oven Summertime Marinades
2-4 Portions
2h Brining
15 min Prepping
15 min Cooking
Recipe Easy

Ingredients

On sale
  • 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

Click the steps to erase them.

  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.