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