Chicken salad with sweet pepper, ginger and lemongrass
4 servings
40 minutes
Chicken salad with sweet pepper, ginger, and lemon grass is a harmony of flavors from Japanese cuisine, combining spiciness, freshness, and lightness. The dish's origins trace back to traditional Asian recipes that value the balance of textures and aromas. Tender chicken fillet infused with the subtle aroma of ginger is complemented by the juicy sweetness of pepper and the herbal note of lemon grass. Rice noodles add lightness, while wine vinegar and olive oil unite the ingredients into an exquisite ensemble. This salad is perfect as a refreshing dish on a hot day or a light dinner filled with exotic flavor nuances.
1
Slice the chicken fillet and fry it in olive oil with minced ginger, salt, and pepper.
- Chicken: 300 g
- Ginger: 15 g
- Salt: to taste
- Ground black pepper: to taste
- Olive oil: 6 tablespoons
2
Remove seeds from the sweet pepper and cut it into strips.
- Sweet pepper (capsicum): 2 pieces
3
Boil rice noodles until half-cooked in salted water and fry in olive oil.
- Rice noodles: 100 g
- Olive oil: 6 tablespoons
4
Chop the lemon balm greens.
- Schisandra (magnolia vine) berries: 50 g
5
Combine chicken, pepper, noodles, and lemon. Dress the salad with the olive oil used to fry the chicken, adding wine vinegar.
- Chicken: 300 g
- Sweet pepper (capsicum): 2 pieces
- Rice noodles: 100 g
- Schisandra (magnolia vine) berries: 50 g
- Olive oil: 6 tablespoons
- Wine vinegar: 2 tablespoons
