Grilled Chicken Salad

Ingredients

• 2 cm fresh ginger
• 1 Garlic clove
• 5 tbsp soy oil
• 1 tbsp dark soy sauce
• pepper (ground)
• 4 chicken breast fillets (prepped, skinless, 160 g each)
• 250 g Pak Choi
• Salt
• 180 g cherry tomatoes
• 2 large carrots
• 80 g cashew nuts
• 1 bunch Coriander
• 1 tbsp lime juice
• 1 tbsp Rice vinegar
• 1 tsp palm sugar
• 4 tbsp germination oil

Instructions

1. 1.

   Peel and finely grate the ginger and garlic, then mix with the oil, soy sauce, and pepper. Wash the chicken breasts, pat dry, brush with the mixture, cover, and refrigerate for about 1 hour.

2. 2.

   Meanwhile wash and trim the pak choi, separate the leaves, and cut into fine strips. Blanch the light strips in boiling salted water for ~4 minutes and the green strips for ~30 seconds; drain, shock in cold water, and dry well. Halve the cherry tomatoes. Peel and grate the carrots. Slice the leek lengthwise into very thin rings, blanch briefly, then cool and drain. Lightly toast the cashews in a dry pan, remove, cool, and roughly chop. Wash, shake dry, and coarsely chop the coriander.

3. 3.

   Grill the chicken in a hot grill pan or on a grill for 5-6 minutes per side. For the vinaigrette mix lime juice with vinegar, palm sugar, salt, pepper, then whisk in the oil. Toss the pak choi with leek, carrots, tomatoes, nuts, coriander, and vinaigrette; season to taste and plate. Slice the grilled chicken into strips and arrange on top of the salad. Serve immediately.