This sensational summer salad is perfect for a light dinner. For some extra protein, try adding some cooked and shelled Japanese soy beans!
|125 ml||Olive oil|
|50 ml||Lemon juice|
|3||Shallots, finely chopped and divided|
|4||MAPLE LEAF Prime Naturally® Boneless Skinless Chicken Breasts|
|30 ml||Cilantro, finely chopped|
|500 ml||Bean sprouts|
|2||Green onions, thinly sliced|
|2||Celery stalks, chopped|
|1||Red pepper, chopped|
|1||Yellow pepper, chopped|
|30 ml||Oyster sauce|
|175 ml||Uncooked long-grain white rice|
|2 L||Baby spinach leaves, washed|
COMBINE ¼ cup (50 mL) oil, lemon juice and 2 shallots in a medium bowl. Add chicken and turn to coat. Cover and refrigerate for at least 2 hours.
WHISK remaining oil, shallot and cilantro with oyster sauce. Set aside.
PREHEAT barbecue to medium.
REMOVE chicken from marinade and discard marinade. Barbecue chicken until juices run clear, about 5 to 7 minutes a side and internal temperature is 170 °F (77 °C). Refrigerate chicken to cool.
COOK rice in a large pot of salted water for 15-17 minutes or until tender. Drain and rinse with cold water.
PLACE spinach, bean sprouts, green onions, celery, peppers, rice and raisins in a large salad bowl. Toss with oyster sauce mixture to coat.
PLACE salad on individual serving plates. Slice chicken and fan on top of salad.
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