Korean Chicken Salad - Fusion
Salads are a staple on most operator menus, now you can offer a salad which is bang on
trend with our Korean style chicken salad.
Ingredients
Number of portions
How to prepare
Rinse and shred carrots and radish, place in cold water.
Break the romaine lettuce coarsely and rinse in cold water. Cut the cucumber into coarse pieces. Rinse and chop the coriander.
Salt and pepper the chicken fillets. Grill them whole and cook them in the oven on a tray for 10 minutes at 175 degrees.
Once the chicken is cooked sprinkle on Santa Maria Chili & Sesame Seasoning. Set aside.
Mix the ingredients for the dressing and set aside.
Cut the chicken into thin slices.
When serving, start with the romaine lettuce on a plate, then layer with the prepared vegetables. Finish with the sliced chicken and top with pumpkin seeds, edamame, pickled onion, and coriander.
Serve the dressing in a portion bowl on the side
Recipe categories
Food