April 8, 2015
VANILLA TERIYAKI CHICKEN SALAD
VANILLA TERIYAKI CHICKEN SALAD
Have you ever tried vanilla with soy sauce for your teriyaki? You will certainly adopt it for your teriyaki from now on… I always have lots of success with this salad, especially for my buffets. It is very yummy, light, healthy but still filling which is not always obvious with a salad!!!
Wine pairing : Morgon (Red) from Beaujolais.
VANILLA TERIYAKI CHICKEN SALAD
A quick glance in your kitchen…
IN YOUR FRIDGE
Chicken
Rocket salad
Red pepper
Cucumber
Lime
IN YOUR CUPBOARD
Garlic
Soy sauce
Chestnut honey
Vanilla pod
Sesame seeds
Olive oil
Balsamic vinegar
Mustard
VANILLA TERIYAKI CHICKEN SALAD
Serves 4-6
400g 14 oz of chicken (diced)
2 garlic cloves crushed
1 pack of rocket salad
1 red pepper (diced)
1 cucumber (diced)
10cl 3,3 oz of soy sauce
Chestnut honey
1 vanilla pod
Sesame seeds
4 tbsp of olive oil
3 tbsp of balsamic vinegar
1 tbsp of mustard
The juice of 1 lime
2 garlic cloves crushed
1 pack of rocket salad
1 red pepper (diced)
1 cucumber (diced)
10cl 3,3 oz of soy sauce
Chestnut honey
1 vanilla pod
Sesame seeds
4 tbsp of olive oil
3 tbsp of balsamic vinegar
1 tbsp of mustard
The juice of 1 lime
In a frying pan, fry the garlic and add the chicken.
Cook for 2 minutes.
Add the soy sauce and cook for a further 5 minutes.
Cook for 2 minutes.
Add the soy sauce and cook for a further 5 minutes.
In a little bowl, mix few tbsp of honey with the vanilla pod seeds. Combine well.
Rub the chicken with the honey mixture. Cook for a further 3 minutes and sprinkle with the sesame. Set aside.
In a bowl, mix all the vegetables with the olive oil, balsamic vinegar, mustard and the lime juice.
Set aside in the fridge. Keep the chicken separate in the fridge as well.
You will combine the salad with the chicken together when serving.
