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🥗 Grilled Chicken on Fresh Pak Choi Salad

575 kcal · 30 min · 4 servings

Ingredients

• 2 cm fresh ginger
• 1 clove garlic
• 5 tbsp soybean oil
• 1 tbsp dark soy sauce
• pepper (from the mill)
• 4 chicken breast fillets (kitchen-ready, skinless, 160 g each)
• 250 g pak choi
• salt
• 180 g cherry tomatoes
• 2 large carrots
• 80 g cashew nuts
• 1 bunch coriander
• 1 tbsp lime juice
• 1 tbsp rice vinegar
• 1 tsp palm sugar
• 4 tbsp germ oil

Instructions

1. 1. Peel the ginger and the garlic clove.
2. 2. Grate the ginger piece and the garlic finely.
3. 3. Mix the grated spices with the oil, soy sauce, and pepper.
4. 4. Wash the chicken breasts under running water.
5. 5. Pat the meat dry with a kitchen towel.
6. 6. Coat the chicken breasts with the marinade.
7. 7. Cover the meat and place it in the refrigerator for about 1 hour.
8. 8. Wash the pak choi under running water.
9. 9. Separate the individual leaves from the core.
10. 10. Cut the leaves into thin strips.
11. 11. Bring a pot of salted water to a boil.
12. 12. Cook the light stem strips for approx. 4 minutes in the boiling water.
13. 13. Cook the green leaf strips for approx. 30 seconds in the boiling water.
14. 14. Drain the vegetables and rinse them with cold water to stop the cooking process.
15. 15. Let the vegetables drain well.
16. 16. Wash the tomatoes.
17. 17. Halve the tomatoes.
18. 18. Peel the carrots.
19. 19. Grate the carrots finely.
20. 20. Halve the leek lengthwise.
21. 21. Wash and clean the leek thoroughly.
22. 22. Cut the leek into very thin rings.
23. 23. Blanch the leek rings briefly in boiling salted water.
24. 24. Drain the leek and shock it with cold water.
25. 25. Let the leek drain well.
26. 26. Lightly toast the cashew nuts in a pan without fat.
27. 27. Remove the nuts from the pan.
28. 28. Let the nuts cool down.
29. 29. Heat a grill pan or preheat the grill.
30. 30. Grill the chicken breasts for 5 to 6 minutes per side.
31. 31. Mix the lime juice with the vinegar, sugar, salt, and pepper.
32. 32. Stir the oil into the vinaigrette.
33. 33. Mix the pak choi with the leek, carrots, tomatoes, nuts, and coriander.
34. 34. Pour the vinaigrette over the salad.
35. 35. Season the salad with salt and pepper to taste.
36. 36. Plate the salad.
37. 37. Slice the grilled chicken breasts into slices.
38. 38. Place the chicken slices on the salad.
39. 39. Serve the dish immediately.

Nutrition per serving

• kcal: 575
• Protein: 53 g · Fett/Fat: 34 g · Carbs: 14 g