Wednesday, March 2, 2011

Asian Chicken Salad


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
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
Cooking 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

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