Shanghai Salad with Chicken
3 servings
30 minutes
The 'Shanghai Chicken Salad' is a harmonious blend of fresh vegetables, tender chicken fillet, and a zesty 'Lime and Cilantro' dressing. Despite its name, the dish draws inspiration from fusion cuisine, combining American traditions with Asian notes. Crispy salad leaves, juicy tomatoes, and refreshing mandarin segments create a unique balance of flavors enhanced by the aroma of basil and parmesan. The chicken breast marinated in citrus sauce adds depth and richness to the salad. This dish is perfect as a light lunch or an exquisite appetizer, providing a sense of freshness and lightness while awakening the appetite with its contrasting flavor profile.
1
Cut equal parts of the salad into 3x3 cm cubes, add carrot and red radish sliced into thin circles, and shredded red cabbage. Add diced tomato and 1 tablespoon of finely chopped green onion.
- Romaine lettuce: 75 g
- Iceberg lettuce: 75 g
- Carrot: 10 g
- Radish: 10 g
- Red cabbage: 10 g
- Tomatoes: 1 piece
- Green onions: 5 g
2
Add a teaspoon of olive oil, grated Parmesan cheese, a pinch of basil, salt, and pepper to taste to the prepared vegetable mixture. Mix, place the mixture on a plate, and garnish with mandarin slices.
- Grated Parmesan cheese: 1 teaspoon
- Dried basil: 5 g
- Tangerines: 12 pieces
- Soy sauce: 5 tablespoon
- White Japanese Vinegar: 2 tablespoons
- Sugar: 1 glass
- Vegetable oil: 5 tablespoon
3
To prepare the 'Lime and Cilantro' dressing, simply blend cilantro, pepper, garlic, sugar, vinegar, soy sauce, lime juice, and vegetable oil.
- Coriander: 1 bunch
- Green pepper: 1 piece
- Garlic: 3 cloves
- Lime juice: 0.5 glass
4
Slightly pound the chicken breast, season with salt and pepper, and fry in a pan.
- Chicken breast: 110 g
5
After cooking, cut into strips 1 cm wide and marinate in 'Lime and Cilantro' sauce for 1-1.5 hours.
- Soy sauce: 5 tablespoon
6
Place the chicken breast on the salad and garnish with finely chopped cilantro.
- Coriander: 1 bunch