Roasted Chicken Chinese Salad with a ginger Jiangyou Honey English Mustard Dressing.
INGREDIENTS
- 2 Chicken breast
- 1.5 tbsp Mustard French's Yellow
- 4 tbsp Honey
- 3 tbsp Soya sauce
- 2 Heads of baby gem
- Flour to dredge
- 1 tbsp Ginger Grated
- 2 pc Green onion
- 1 tsp Sesame oil
- 1 pack Wonton skin
- 2 pc Carrot Purple & orange thinly sliced
- 1 Cucumber
- 3 cups Cashew Raw, unsalted
- Watermelon radish Thinly sliced
- 1 pc Lime
- 5 tbsp Olive oil
- 3/4 cup Maple syrup
- 6 tbsp Sesame seeds White, raw
- 3/4 Salt
- 6 tbsp Flax seed Ground
- Salt & pepper To taste
- Thai basil For garnish
METHOD
Nuts
- Preheat oven to 300*
- Mix ground flax, sesame, and salt together
- Add syrup then nuts
- Bake for approx. 10 mins (or until golden)
Dressing
- Whisk mustard, honey, soya, salt, lime juice, sesame oil together and set aside
Assembly
- Peel ribbons of carrots
- Quarter or half cherry tomatoes
Thinly slice green onions lengthwise and place in cold water
