Asian-Style Chicken Salad

Starter

3

Number of People
Expensive

Cost
Medium

Difficulty
10 min

Prep time
20 min

Cook time

Ingredients

350 g CHICKEN BREASTS
100 g CUCUMBER
100 g CARROTS
100 g ICEBERG LETTUCE
100 g TINNED SOYA BEANS
20 g CORIANDER
100 ml LIME JUICE
100 ml SOYA SAUCE
200 ml RAPESEED OIL
50 ml SESAME OIL
1 TSP TABASCO® (OPTIONAL)
PINCH OF SALT
PEPPER

Preparation

Cut the chicken into strips. Pour the water in the bowl, up to the 700 ml marker. Place the chicken strips into the steam basket. Season with salt and pepper. Place the basket in the bowl and launch the steam program for 20 mins.

Peel the cucumber and carrots and shave into strips using a peeler. Cut the lettuce into strips. In a salad bowl, mix the carrots, cucumber, lettuce, soya beans and coriander.

At the end of cooking remove the water from the bowl. Attach the ultrablade knife and place the lime juice, soya sauce, oils and Tabasco®in the bowl, then mix at speed 11 for 50 s.

Place the chicken strips and half of the sauce into the salad bowl and mix. Serve with remaining sauce on the side.