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Lunch / dinner

Salads

Crispy chicken salad with ginger sesame dressing

1 h

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Fullness

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3 servings

Traškios vištienos salotos su imbieriniu sezamų padažu

One of the most nutritious salads I've ever made. It also leads on the taste front.

Cooking instructions

Mix all the ingredients for the sauce in one bowl.
I marinate the chicken for at least an hour (preferably overnight) with soya and smoked paprika (other spices are fine too). Bake in the oven at 190 C for 30 min.
The bowl is filled with romaine lettuce, Bolivian balanda, a quarter of a cabbage, half a cucumber, radishes and a breast of roast chicken.
Mix it all up and enjoy! If you want to eat the salad the next day, make sure you add the dressing just before you eat it to keep it crisp.

One of the most nutritious salads I've ever made. It also leads on the taste front.

Ingredients

For the sauce:

2 tbsp olive oil
2 tbsp sesame oil
2 tbsp rice vinegar
2 tbsp soya
Spoonful of honey
A bit of onion
A tsp of chopped ginger
2 crushed cloves of garlic
To taste: chilli flakes (optional)

For salad:

Romaine lettuce as you like
Glass of cooked quinoa
1/4 chopped red/white cabbage
Half a cucumber
A few radishes
1 chicken breast

For the chicken marinade:

A little bit of soya
Some ground smoked paprika

Nutrition

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