Grilled Chicken Salad Crunch
What You Will Need
Ingredients
- 110 g avocado, peeled, cut into cubes
- 230 g chicken breast
- 110 g tortilla chips
- 1 whole tomato, medium, diced
- 110 g garbanzo beans, drained
- 110 g kidney beans, red, drained
Seasoning
- 1 pinch black pepper , for taste
- 2 Tbsp. cilantro , chopped
- 1 Tbsp. Lee Kum Kee Panda Brand Oyster Flavoured Sauce
Dressing
- 2 Tbsp. Lee Kum Kee Hoisin Sauce
- 2 Tbsp. Lee Kum Kee Premium Soy Sauce
- 2 Tbsp. olive oil
- 1 Tbsp. lemon juice
Made with
Lee Kum Kee products
How to make it
In a bowl, whisk Hoisin Sauce, Premium Soy Sauce, olive oil and lemon juice together (Hoisin Sauce dressing). Set aside.
Season chicken breast with 1 tbsp of Panda Oyster Flavored Sauce.
Grill chicken on both sides. Cook until done and then slice chicken into thin pieces.
Combine all ingredients on a platter.
Drizzle Hoisin Sauce dressing and garnish with chopped cilantro.
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