What you need:
For the salad
2 kilogram cooked Jasponica brown rice (other option: converted rice)
300 grams boneless, skinless chicken breasts, cut into strips
18 leaves romaine lettuce, chopped
180 grams cherry tomatoes, cut into half
180 grams cucumbers, sliced thinly
180 grams white onions, cut into half, sliced thinly
60 grams cilantro, chopped
a pinch of toasted sesame seeds
For Oriental Vinaigrette
125 ml olive oil
125 ml balsamic vinegar
15 ml sesame oil
15 ml hoisin sauce
5 ml oyster sauce
5 ml freshly squeezed lemon juice
a pinch of pepper
What to do:
Poached the chicken breasts in a flavorful, seasoned chicken stock, just enough to cover them.
When they are just done but still juicy, remove from the heat and cool in the poaching liquid.
After cooling, cut into strips.
Combine all ingredients in a bowl except for olive oil. Mix well.
Whip the olive oil, a little at a time.
Mix or stir again before using.
On a stainless-steel bowl, combine all salad ingredients except for romaine lettuce.
Toss with oriental vinaigrette.
On a separate stainless-steel bowl, toss the romaine lettuce with oriental vinaigrette.
Place a small mound of the salad greens in the center of the plate and pile the brown rice fruit salad onto the arranged plate.
Garnish with chopped parsley or onion leeks (optional).
Makes 6 servings.
Tips: You may opt to use leftover chicken/turkey/shrimps and add red bell peppers. Experiment!
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