Shrimp and Chicken Salad

Ingredients

• 2 Spring Onions
• 1 romaine lettuce
• 0.5 cucumber
• 1 Carrot
• 350 g cooked shrimp (peeled and deveined)
• 4 tbsp onion grits
• 25 mint leaves
• 2 tbsp light roasted sesame seeds
• 300 g chicken breast fillet (ready-to-cook, skinless)
• 500 ml poultry stock
• 2 tbsp Vegetable oil
• 2 tsp fish sauce
• 5 tbsp lime juice
• 5 tbsp olive oil
• 1 tbsp Sesame oil
• 1 tsp ground cumin
• 1 tbsp freshly chopped mint
• 1 tsp sugar

Instructions

1. 1.

   Wash the meat and let it simmer in hot poultry stock for about 20 minutes over low heat. Remove, drain, pat dry, then sear briefly on all sides in a hot grill pan with oil. Let cool and slice into strips.

2. 2.

   In a pot combine fish sauce, lime juice, olive oil, sesame oil, cumin, chopped mint, and sugar; bring to a boil and simmer until the sugar dissolves. Remove from heat and let cool. Slice spring onions into thin rings. Separate lettuce leaves, wash, dry, and cut into thin strips. Cut cucumber lengthwise, remove seeds, dice small. Grate carrot coarsely. Mix chicken, shrimp, and remaining salad ingredients in a bowl, pour cooled vinaigrette over, toss well, let rest briefly, then serve in bowls topped with sesame seeds.