Grilled Pepper Chicken Salad
20 mins
2 SERVINGS
INGREDIENTS
- 2 pcs of Sadia Pepper Grilled Chicken
- 2 hard-boiled eggs, wedged
- 6 cherry tomatoes
- Slices of carrot
- Choice of salad leaves
- olive oil
- Miso Vinaigrette
- 1 ½ tsp white miso
- 2 tbs white rice vinegar
- 2 tbs olive oil
- 1 tbs mirin (optional)
- 3/4 tsp honey
- Pinch of salt & pepper
- White sesame seeds, toasted
METHOD
Step 1: Reheat the chicken
- Spread olive oil on both sides of chicken breasts and reheat in oven for 15 minutes at 200°C.
Step 2: Miso vinaigrette
- Combine miso vinaigrette ingredients and whisk together to emulsify, leave covered in refrigerate until ready to use."
Step 3: Assemble the salad
- Remove chicken breasts from oven and slice when slightly cooled.
- Place sliced chicken breast on a bed of salad and serve with miso vinaigrette.
Easy and fast cooking within 15 min
No Gluten
Whole chicken breast meat
No added preservatives and artificial colours
Berlinda Goh
Berlinda Goh, an ex air stewardess and mummy to 2 lovely children, is an avid home cook with an eye for art. She believes that "feeding" the eyes first will alleviate the taste of the dish, giving a more wholesome experience for her family!
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