🟡
Medium
Ingredients
- 300g chicken breast, sliced thin
- 2 cups mixed autumn greens (watercress, spinach)
- 1 medium carrot, julienned
- 1/2 daikon radish, julienned
- 1/2 cup pomegranate seeds
- 3 tbsp roasted unsalted peanuts, crushed
- 2 tbsp fresh mint leaves
- 2 tbsp fresh cilantro
- 3 tbsp lime juice
- 2 tbsp fish sauce
- 1 tbsp sugar
- 1 red chili, thinly sliced
- salt and pepper to taste
Instructions
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1Season chicken slices with salt and pepper. Grill on a hot pan or grill for 3-4 minutes per side until cooked through. Set aside to cool.
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2In a small bowl, whisk together lime juice, fish sauce, sugar, and sliced chili to create the dressing.
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3Arrange mixed greens on a plate. Top with julienned carrots and daikon radish.
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4Arrange grilled chicken slices on top of the vegetables.
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5Scatter pomegranate seeds, crushed peanuts, mint, and cilantro over the salad.
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6Drizzle the lime vinaigrette over the entire salad just before serving.
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7Toss gently and serve immediately.