HOUSE OF ASIA
See the recipe
Salad with chicken, zucchini, eggplant, tomatoes and coriander
This light and flavorful salad combines juicy grilled chicken, tender vegetables, and fresh cilantro. A spicy dressing made with sriracha, fish sauce, and lime enhances the flavor, giving it a distinct Asian character. It's the perfect healthy lunch or light dinner to satisfy any palate.
Ingredients
- 200 g chicken breast
- 200 g zucchini, cut into 2 cm thick slices
- 200 g eggplant, cut into 2 cm thick slices
- 3-4 cherry tomatoes cut in half
- 2 tablespoons chopped coriander
- 1 tablespoon chopped spring onions
- salt and pepper to taste
- vegetable oil for frying
S.O.S:
- ½ teaspoon sriracha
- 1 teaspoon fish sauce
- 3 tsp lime juice
- ½ teaspoon of sugar
A method of preparing
- Gently pound the chicken breast to a thickness of 2 cm, season with salt and pepper on both sides and leave for 15 minutes.
- Salt the zucchini and eggplant on all sides and let them sit for 15 minutes. After that time, pat them dry with a paper towel.
- Grill the chicken over medium heat for 4 minutes on each side, let it cool and cut into squares.
- Drizzle the vegetables with oil and grill over medium heat for 2 minutes on each side, leave to cool and cut into squares.
- Mix all sauce ingredients and set aside.
- In a bowl, mix the vegetables with the chicken, tomatoes, coriander, spring onions and sauce.
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