Asian Chicken Salad

Ingredients

• 3 red bell peppers
• 120 g mung bean sprouts
• 200 g Cherry tomatoes
• 3 spring onions
• 20 g coriander leaves
• 40 g arugula
• 3 tbsp orange juice
• 1 tbsp Lemon Juice
• 1 tsp liquid honey
• 5 tbsp sprouting oil
• Salt
• black pepper (freshly ground)
• 500 g cooked skinless chicken breast fillet
• 2 tbsp Vegetable oil

Instructions

1. 1.

   Preheat the oven to 250°C (482°F) with top and bottom heat.

2. 2.

   Wash the peppers, halve them, remove seeds, and place cut side up on a parchment-lined baking sheet. Roast in the preheated oven until the skins blacken and blister. Remove the halves, cover with a damp kitchen towel, and let rest briefly.

3. 3.

   Peel the roasted halves and cut into bite-sized pieces.

4. 4.

   Rinse the mung bean sprouts under running water, shock them in cold water, then drain well.

5. 5.

   Wash and halve the tomatoes.

6. 6.

   Wash the spring onions, trim, and slice finely into rings.

7. 7.

   Shake off excess water from coriander leaves, dry gently, and pluck individual leaves.

8. 8.

   Wash arugula, rinse, and spin dry.

9. 9.

   Whisk orange juice, lemon juice, honey, and sprouting oil together for a vinaigrette; season with salt and pepper to taste.

10. 10.

    Slice the chicken into strips and sear in a hot grill pan with 2 tbsp oil until browned. Remove and let cool slightly.

11. 11.

    Combine salad ingredients on plates, drizzle with vinaigrette, top with chicken strips, and serve immediately.