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Home Aziatische kip-salade met sesam en edamame

Aziatische kip-salade met sesam en edamame

Healthy Quick Asian Salad Chicken Lunch Main course Summer

Healthy eating doesn't have to be boring. This Asian chicken salad is packed with colour, crunch and flavour, with a dressing of sesame oil, ginger and rice vinegar that brings everything together. You can have it on the table in under 30 minutes, and it's so tasty you'll want to make it again the next day. Perfect for a weekday lunch or a light dinner that makes you feel good.

x_ckl_recipe_markerAziatische kip-salade met sesam en edamame Een heerlijk frisse Aziatische salade met gegrilde kip, knapperige groenten, edamame en een nootachtige sesam-gemberdressing. Gezond eten dat écht smakelijk is. Hoe maak je een Aziatische kip-salade met sesam en edamame? Main course Asian 2 people 15 min 5 min 30 min

Make the dressing first: combine 3 tbsp soy sauce, 2 tbsp sesame oil, 1 tbsp rice vinegar, 1 tsp grated ginger, 1 tsp honey and 1 tsp sesame seeds in a small bowl. Stir well and set aside.
Season the chicken breasts with salt, pepper and a pinch of garlic powder. Heat a grill pan or frying pan over medium-high heat with a splash of oil and cook the chicken for 5 to 6 minutes per side until cooked through. Let rest for 5 minutes and slice thinly.
Cook the edamame for 3 minutes in lightly salted water, drain and let cool.
Thinly slice the red cabbage and carrot using a mandoline or a sharp knife. Slice the spring onions into rings and halve the cherry tomatoes.
Divide the iceberg lettuce between two deep plates or bowls. Top with the red cabbage, carrot, edamame, cherry tomatoes and spring onions.
Arrange the sliced chicken on top. Drizzle the sesame-ginger dressing generously over the salad.
Sprinkle with extra sesame seeds, a handful of chopped cilantro and optionally some prawn crackers for extra crunch. Serve immediately.

Healthy Quick Asian Salad Chicken Lunch Main course Summer 2 chicken breasts (approx. 150 g each) 150 g edamame (frozen, shelled) 150 g iceberg lettuce, roughly chopped 100 g red cabbage, finely shredded 1 large carrot, grated or finely sliced 150 g cherry tomatoes, halved 3 spring onions Handful of fresh cilantro Prawn crackers or cashew nuts for extra crunch (optional) Salt and pepper Pinch of garlic powder Splash of vegetable oil For the dressing: 3 tbsp soy sauce 2 tbsp sesame oil 1 tbsp rice vinegar 1 tsp grated fresh ginger 1 tsp honey 1 tsp sesame seeds, plus extra for garnish Grill pan or frying pan Cutting board Sharp knife Mandoline or cheese slicer Small mixing bowl Saucepan Grater Two deep plates or salad bowls Cheese Slicer cheese-slicer Salad bowls salad-bowl Grill pan griddle-pan Mixing Bowl mixing-bowl Hendi Japanese Mandoline - Vegetable cutter - Kitchen cutter - Shogun Hendi Mandoline BonBistro Salad bowl Yong Squito 23 x 23 cm - 2 pieces BonBistro ["Saladeschaal"] Poke bowl met zalm foodies-poke-bowl-met-zalm Gluten-free quinoa tabbouleh with pomegranate and mint foodies-glutenvrije-quinoa-tabbouleh-met-granaatappel-en-munt Spicy chicken with cashew nuts and bok choy foodies-pittige-kip-met-cashewnoten-en-paksoi Spicy chicken teriyaki wok with cashew nuts foodies-pittige-kip-teriyaki-wok-met-cashewnoten

Recipe

Aziatische kip-salade met sesam en edamame

Een heerlijk frisse Aziatische salade met gegrilde kip, knapperige groenten, edamame en een nootachtige sesam-gemberdressing. Gezond eten dat écht smakelijk is.

Course	Main course
Kitchen	Asian
Servings	2 people

Preparation time

Preparation time	15 min
Stiffen up min.	5 min
Total	30 min

Equipment

Grill pan or frying pan
Cutting board
Sharp knife
Mandoline or cheese slicer
Small mixing bowl
Saucepan
Grater
Two deep plates or salad bowls

Ingredients

2 chicken breasts (approx. 150 g each)
150 g edamame (frozen, shelled)
150 g iceberg lettuce, roughly chopped
100 g red cabbage, finely shredded
1 large carrot, grated or finely sliced
150 g cherry tomatoes, halved
3 spring onions
Handful of fresh cilantro
Prawn crackers or cashew nuts for extra crunch (optional)
Salt and pepper
Pinch of garlic powder
Splash of vegetable oil
For the dressing:
3 tbsp soy sauce
2 tbsp sesame oil
1 tbsp rice vinegar
1 tsp grated fresh ginger
1 tsp honey
1 tsp sesame seeds, plus extra for garnish

Hoe maak je een Aziatische kip-salade met sesam en edamame?

Make the dressing first: combine 3 tbsp soy sauce, 2 tbsp sesame oil, 1 tbsp rice vinegar, 1 tsp grated ginger, 1 tsp honey and 1 tsp sesame seeds in a small bowl. Stir well and set aside.
Season the chicken breasts with salt, pepper and a pinch of garlic powder. Heat a grill pan or frying pan over medium-high heat with a splash of oil and cook the chicken for 5 to 6 minutes per side until cooked through. Let rest for 5 minutes and slice thinly.
Cook the edamame for 3 minutes in lightly salted water, drain and let cool.
Thinly slice the red cabbage and carrot using a mandoline or a sharp knife. Slice the spring onions into rings and halve the cherry tomatoes.
Divide the iceberg lettuce between two deep plates or bowls. Top with the red cabbage, carrot, edamame, cherry tomatoes and spring onions.
Arrange the sliced chicken on top. Drizzle the sesame-ginger dressing generously over the salad.
Sprinkle with extra sesame seeds, a handful of chopped cilantro and optionally some prawn crackers for extra crunch. Serve immediately.

Cooking mode Prevents your screen from going to sleep

A good grill pan really makes a difference with this recipe. Those beautiful grill marks on the chicken aren't just for show — they also add a subtle smoky flavour that gives the salad an extra dimension. Invest in quality and you'll taste the difference every time.

Want to make the salad vegetarian? Replace the chicken with pan-fried tempeh or extra-firm tofu. The dressing stays the same and is just as delicious. Store leftovers separately in the fridge so the salad remains just as fresh the next day.

Related products

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BonBistro Salad bowl Yong Squito 23 x 23 cm - 2 pieces

Related categories

Cheese Slicer

Salad bowls

Grill pan

Mixing Bowl

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