Recipes
Grilled Chicken and Asparagus Salad with Ginger Dressing
Grilled Chicken and Asparagus Salad with Ginger Dressing
Recipe Details
by Charmaine So
Ingredients
General Ingredients
Salad Dressing
Step by Step Instructions
Step 1
Preheat oven to 200°C. Pat dry the chicken breast and season with salt and black pepper. Place chicken on baking tray and roast in oven for 12-15 minutes or until chicken breast is cooked through. Take out and set aside.
Step 2
Bring a pot of salted water to boil. Snap off the tough end of the asparagus, then cut the asparagus into 2 inches pieces. Blanch the asparagus in boiling water for 1 minute. Drain and place in cold water to cool down. Pat dry and set aside.
Step 3
Mix the asparagus, cherry tomatoes, chili, mint and cilantro together.
Step 4
In another bowl, mix all salad dressing ingredients and squeeze in lime juice. Whisk and season with salt and pepper.
Step 5
Mix together 1/2 dressing and vegetables.
Step 6
Tear the roasted chicken breast into strips or you can cut them into thin slices. Scatter chicken over asparagus.
Step 7
Drizzle the remaining dressing over the salad. Garnish with roasted peanuts and fresh herbs.
Step 8
Serve immediately
Ingredients
General Ingredients
Salad Dressing
by Charmaine So
Step by Step Instructions
Step 1
Preheat oven to 200°C. Pat dry the chicken breast and season with salt and black pepper. Place chicken on baking tray and roast in oven for 12-15 minutes or until chicken breast is cooked through. Take out and set aside.
Step 2
Bring a pot of salted water to boil. Snap off the tough end of the asparagus, then cut the asparagus into 2 inches pieces. Blanch the asparagus in boiling water for 1 minute. Drain and place in cold water to cool down. Pat dry and set aside.
Step 3
Mix the asparagus, cherry tomatoes, chili, mint and cilantro together.
Step 4
In another bowl, mix all salad dressing ingredients and squeeze in lime juice. Whisk and season with salt and pepper.
Step 5
Mix together 1/2 dressing and vegetables.
Step 6
Tear the roasted chicken breast into strips or you can cut them into thin slices. Scatter chicken over asparagus.
Step 7
Drizzle the remaining dressing over the salad. Garnish with roasted peanuts and fresh herbs.
Step 8
Serve immediately