Chicken Salad with Raspberry Dressing
20 mins
5 SERVINGS
INGREDIENTS
- Sadia Chicken Half Breast 500gm
Marinade:
- Olive Oil 50gm
- Cajun Spice 30gm
- Fresh Thyme 3stalks
- Garlic 30gm
- Sea Salt 5gm
Raspberry Dressing:
- Fresh Raspberry 250gm
- Red Wine Vinegar 50gm
- Sugar 80gm
- Olive Oil 200gm
Salad:
- Romaine Lettuce 500gm
- 5 Cherry Tomatoes (Garnish)
- Croutons 30gm
METHOD
- Marinate chicken tenders with cajun spice, garlic, fresh thyme, olive oil & sea salt
- Pan sear chicken tenders in olive oil on a non-stick pan over medium heat till cooked.
- Slice chicken tenders and set aside.
- Blend raspberry, vinegar, sugar and olive oil in a food processor till thicken
- Place salad in a large bowl, add dressing and sliced chicken tenders
- Garnish with cherry tomatoes & croutons.
One by One Chicken Breast (Skinless)
Comes in individual pieces
Freshness locked-in with quick-freezing technology
No artificial flavours and preservatives
Chickens fed a balanced diet rich in cereal, bran, vitamins and minerals
Eric Teo, Local Celebrity Chef
Singaporean bubbly Celebrity Chef Eric Teo brings 30 years of culinary experience to the F&B industry in Singapore with the position last held as an Executive Chef of Mandarin Oriental Singapore in 2011. Over the years, Teo’s achievements with a host of awards and recognition accolades including the World Gourmet Summit Executive Chef of the Year 2006 , 2008 and 2009 which walked him into the Awards of Excellence Hall of Fame in the year 2010 . That same year, Chef Teo was named Best Western Cuisine Chef at the Hospitality Asia Platinum Awards.
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