Grilled chicken salad

GRILLED CHICKEN SALAD

Portions : 4 - Preparation : 10 minutes - Cooking : 6 minutes

Ingredients

• 2 chicken breasts, cut into strips
• 30 ml (2 tablespoons) Hydro Culture Asian Blend
• 60 ml (4 tbsp.) flour or cornstarch
• 60 ml (4 tbsp) oil
• 250 ml (1 cup) red bell pepper, julienned
• 250 ml (1 cup) snow peas, julienned
• 250 ml (1 cup) mango, julienned
• 500 ml (2 cups) Romaine lettuce, chopped
• salt and pepper to taste

Dressing

• 30 ml (2 tbsp.) Hydro Culture Asian Blend
• 120 ml (8 tbsp.) canola oil
• 15 ml (1 tbsp) maple syrup
• 60 ml (4 tbsp) white wine or rice vinegar
• salt and pepper to taste

Preparation

1. In a bowl, coat chicken strips with Asian mixture.
2. Then roll chicken strips in flour or cornstarch.
3. In a hot skillet over medium-high heat, brown chicken in a little oil, 2 to 3 minutes on each side. Season if necessary.
4. In a bowl, make the vinaigrette by mixing the Asian blend, oil, maple syrup and vinegar. Check seasoning.
5. Add the bell bell pepper, snow peas, mango and lettuce to the vinaigrette and toss to combine.
6. Divide the salad between the plates, followed by the chicken strips.