Chicken Breast And “Ampalaya” Salad Recipe

INGREDIENTS:

Meat:

• Breast of medium chicken, fully cleaned, de-boned, de-skinned, cubed, seasoned with 5 grams salt .
• 3 grams ground black pepper. Set aside.

Veggies:

• 1 small “ampalaya” , thinly sliced, soaked in water with salt for 30 minutes then hand squeezed to drain out bitter juice. Set aside.
• 1 medium tomato, sliced
• 1 small apple, fully washed, skin intact for more colorful presentation, half sliced-half cubed
• ½ cucumber, de-skinned, sliced
• ½ carrot, de-skinned, sliced

Vinaigrette:

• 50 grams mayo (any)
• 20 grams mustard
• 15 ml. EVOO (Extra Virgin Olive Oil)
• 8 ml. cane vinegar
• 2 grams brown sugar
• 3 grams salt
• 2 grams cracked black pepper
• 100 ml. EVOO (Extra Virgin Olive Oil) for frying

INSTRUCTIONS:

1. Heat oil and fry chicken cubes until light brown. Set aside.
2. While frying, mix and tumble well all veggies in a bowl.
3. Follow up by blending your vinaigrette to a sauce consistency.
4. In your serving plate, pour in veggies, garnish them with fried chicken cubes by the side and drizzle with vinaigrette for a different salad prep.

Source: The Food Critic

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