Grilled Chicken Salad With Asian Inspired Dressing
Salad:
- 1 head small romaine lettuce (cleaned)
- 8-10 pieces cherry tomatoes
- 1 piece carrot (cut into sticks)
- 1 piece hard boiled egg (slice into 4 parts)
- 1 piece grilled chicken thigh (cut into 3 parts)
- ¼ cup bacon bits
- parmesan cheese shavings
Vinaigrette:
- 1-2 tablespoon/s hoisin sauce
- 2/3 cup sesame oil
- 1-2 tablespoon/s honey
- 1/3 cup red cane vinegar
- salt and pepper
- In a serving bowl, arrange lettuce, cherry tomatoes, carrot sticks, hard boiled eggs, and grilled chicken.
- Sprinkle bacon bits on top and shave some parmesan cheese on top.
- For Vinaigrette: In a cleaned empty bottle, pour in the hoisin sauce, sesame oil and honey. Set aside.
- In a small-sized pot simmer red cane vinegar for about 30 to 45 seconds, over low heat.
- Turn-off heat and pour the simmered vinegar into the bottle.
- Tightly seal the bottle and shake the bottle vigorously until all the ingredients are well homogenized. Adjust taste by adding salt and pepper. Transfer the vinaigrette in a ramekin or any clean small bowl and serve it together with the grilled chicken salad.
Yield: 2 to 3 servings
