Asian Salad

📝 Ingredients

• 1 chicken breast (no skin on)
• 4 tbsp sesame seeds (ideally untoasted )
• Salt and pepper
• Olive oil for cooking
• 120 g romaine lettuce
• 60 g red cabbage
• 40 g soy sprouts
• 30 g julienned or grated carrots
• 30 g toasted peanuts
• 1 garlic clove (finely grated)
• 10 g peeled and grated ginger
• 2 tbsp rice vinegar
• 1 tsp sesame oil
• 2 tbsp soy sauce
• 1 tbsp honey
• 4 tbsp olive oil
• Salt and pepper

👨‍🍳 Instructions

1. 1--- For the chicken ---
2. 2Place baking paper over the chicken breast and give it gentle smacks with a rolling pin to flatten it out. Then divide the breast in two lengthwise so that it's not that big.
3. 3Sprinkle the chicken with salt and pepper on both sides and then press the sesame seeds on both sides to make them stick.
4. 4Preheat a pan to medium heat and add olive oil. Cook the chicken for 3 minutes on each side or until it's fully cooked but still juicy. When you place the chicken on the pan, don't move it around until it's time to flip it to prevent the seeds from unsticking.
5. 5Give it at least 5 minutes before slicing it to that the juices don't ooze out.
6. 6--- For the salad ---
7. 7Place all the ingredients on a dish or bowl and finish with the chicken slices on top.
8. 8--- For the dressing ---
9. 9Use a pestle and mortar to grind up the ginger and garlic together. It helps to add a pinch of salt. Alternatively, you can use the side of a knife to press them onto the chopping board.
10. 10Mix the garlic and ginger with the honey, salt, pepper, rice vinegar, soy sauce and sesame oil using a whisk.
11. 11Add the olive oil in a drizzle while mixing constantly with the whisk.