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Asian Chicken Salad

Ingredients

 

  • 2 chicken breasts, fillet 
  • ¼ tsp ground coriander 
  • ¼ tsp ground cumin 
  • 1 tbsp olive oil 
  • 3 cloves Garlic, minced 
  • ¼ red Onion, sliced thinly 
  • AJI-NO-MOTO UMAMI Seasoning 
  • 2 celery stalks, chopped into bite-size chunks 
  • 1 orange, sliced into thin wedges 
  • 1 stalk lemongrass, minced 
  • 1 cup mayonnaise 
  • 2 tbsp Dijon mustard
  • 2 tbsp chili sauce
  • 12 Kafir lime Leaves, sliced
  • juice of 1 small lime
  • 250 g farfalle pasta, cooked till al dente 
  • fresh Cilantro for garnish, chopped 
  • salt and pepper to taste

 

 Procedure

 

1. In a bowl, mix chicken with coriander and cumin and oil.

 

2. Season with AJI-NO-MOTO UMAMI seasoning.

 

3. Cook on griddle. Season with salt and pepper. Take out from griddle and slice thinly. Set aside.

 

4. In a large mixing bowl, mix the chicken, farfalle and all ingredients thoroughly.

 

5. Serve warm or chilled with chopped cilantro for garnish.