Thai Chicken Salad

Photo by Magnolia Fresh Chicken. magnoliachicken.com

 Ingredients

2 pcs     Magnolia Chicken Station, breast fillet, skinless
2 pcs     Green finger peppers, finely chopped
2 pcs     Tomatoes, blanched, peeled and sliced
1 stalk   Lemongrass, peeled and finely chopped
3 tbsps  Fish sauce
3 tbsps  Lime juice
2 tbsps  Fresh mint
1 tbsp   Honey
1 tbsp   Minced garlic
8 tbsps Olive oil
Assorted lettuce leaves (romaine, iceberg, lolo rosso)
Freshly Cracked Black Pepper
Green onions, finely chopped


Procedure

1. Combine lemongrass, fish sauce, lime juice, mint, honey, chilies and ½ tbsp garlic in a bowl.
2. Add oil gradually. Set aside. Brush chicken with the remaining olive oil and garlic, and pan-grill until done. Let chicken rest for 5 minutes covered with aluminum foil.
3. Cut chicken diagonally and toss with some dressing. Combine tomatoes, lettuce and chopped green onions in another bowl and toss with remaining dressing.
4. Arrange salad in serving plates and put chicken slices a top lettuce. Finish off with freshly cracked black pepper.
5. Makes 4 servings.

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