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Asian salad
Asian salad

Asian salad

Preparation 20 minutes
Cooking time 10 to 12 minutes
Servings 4

Ingredients

Chicken marinade:

  • 2 garlic cloves, chopped
  • 15 ml (1 tbsp) fresh ginger, chopped
  • 60 ml (1/4 cup) vegetable oil
  • 15 ml (1 tbsp) sesame oil
  • 15 ml (1 tbsp) soy sauce
  • A few drops of sambal oelek or 1 pinch of Cayenne pepper
  • 500 g (1 lb) chicken breasts, skinless

Salad:

  • 1/4 napa cabbage, torn into small pieces
  • 1/2 radicchio, torn into small pieces
  • 1/2 romaine lettuce, torn into small pieces
  • 180 g (6 oz) spinach, rinsed, drained torn into small pieces
  • Fried noodles (noodles for chow mein)

Vinaigrette:

  • 2 green onions (only the white part), thinly sliced
  • 15 ml (1 tbsp) marinated ginger for sushi, chopped
  • 1 large French shallot, thinly sliced
  • 10 ml (2 tsp) dry mustard
  • 20 ml (1 tbsp) honey
  • 35 ml (1 tbsp + 1 tsp) soy sauce
  • 35 ml (1 tbsp + 1 tsp) rice vinegar
  • 80 ml (1/3 cup) vegetable oil
  • 7 ml (1/2 tbsp) sesame oil
  • A few drops of sambal oelek or 1 pinch of Cayenne pepper

Preparation

  1. In a bowl, mix together the marinade ingredients.
  2. Marinate the chicken breasts for 2 hours in the refrigerator, flipping them several times.
  3. In another bowl, mix together the vinaigrette ingredients and stir well. Set aside in the refrigerator.
  4. Preheat the barbecue to medium-high heat.
  5. Grill the chicken breasts for 5 to 6 minutes on each side. Set aside in the refrigerator.
  6. In a large salad bowl, mix together the cabbage, radicchio, lettuce and spinach.
  7. Once the chicken has cooled, slice into thin strips.
  8. Top the salad with part of the vinaigrette. Toss well.
  9. Taste and add vinaigrette if needed.
  10. Divide the salad between 4 plates. 
  11. Garnish with chicken strips and fried noodles.
  12. Serve.
Availability in stores