Asian Salad Spring Style (Print Version)
# Ingredients:
→ Salad
01 -
300 g of chicken breast
02 -
250 g of rice noodles
03 -
1 cucumber
04 -
3 handfuls of shredded carrots
05 -
2 handfuls of sliced red cabbage
06 -
3 handfuls of bean sprouts
07 -
1 bunch of cilantro
08 -
6 leaves of finely sliced romaine
09 -
1 tablespoon of sesame seeds
→ Dressing
10 -
20 cl of sweet chili sauce
11 -
2 limes
12 -
6 tablespoons of soy sauce
13 -
1 teaspoon of Sriracha sauce
14 -
Fried onions
# Instructions:
01 -
Boil the rice noodles according to the packet directions. Drain them thoroughly, rinse under cold water to stop sticking, then drain one more time. Chop them up a bit to blend into the salad easily.
02 -
Season the chicken breasts with salt and pepper. Cook them on a hot pan or grill until done. Once they've cooled off, dice them into smaller chunks.
03 -
Squeeze the lime juice into a jar. Mix in the soy sauce and sweet chili sauce. Add a little Sriracha to taste, depending on how spicy you want it.
04 -
Toss the rice noodles, carrots, bean sprouts, red cabbage, and romaine together in a big bowl. Add the chopped chicken and cilantro, then stir everything until it's well mixed.
05 -
Pour the dressing over the salad, stir it up, and sprinkle the top with sesame seeds and fried onions before serving.