Salad with Shrimp and Chicken
Ingredients
- For the salad
- 2 scallions
- 1 Romaine lettuce
- ½ Cucumber
- 1 carrot
- 350 grams cooked shrimp (peeled and deveined)
- 4 Tbsps Onion sprouts
- 25 mint
- 2 Tbsps bright, roasted Sesame seeds
- For the chicken
- 300 grams Chicken breasts ((ready to cook, skinless)
- 500 milliliters chicken stock
- 2 Tbsps vegetable oil
- For the vinaigrette
- 2 tsps Fish sauce
- 5 Tbsps Lime juice
- 5 Tbsps olive oil
- 1 Tbsp sesame oil
- 1 tsp ground Cumin
- 1 Tbsp freshly chopped mint
- 1 tsp sugar
Preparation steps
Rinse meat, and cook on low heat for about 20 minutes in hot chicken stock. Remove meat, drain and pat dry. Sauté in a hot grill pan with oil briefly on all sides. Remove, cool, and cut into strips.
For vinaigrette mix fish sauce with lime juice, olive oil, sesame oil, cumin, chopped mint and sugar in a saucepan, bring to a boil and let simmer until until sugar is dissolved. Remove from heat and let cool.
Rinse spring onions, trim and cut into narrow rings. Peel lettuce leaves. Rinse them, trim, spin dry and cut into narrow strips. Rinse cucumber, cut in half lengthwise, remove seeds and cut into small cubes. Peel and grate carrot coarsely. Mix chicken with shrimp and remaining salad ingredients in a bowl and add cooled vinaigrette over it. Stir well, let stand briefly and serve in bowls. Sprinkle with sesame seeds.
