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Recipe Grilled Chicken Salad Crunch

Grilled Chicken Salad Crunch

  • Difficulty Level: 2
  • Serves Serves: 4
  • Preparation

    25mins

  • Cooking

    10mins

Fusion Chicken Vegetable Salad Less Than 60 mins

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

Lee Kum Kee Panda Brand Oyster Sauce, 510 g, Bottle

Oyster Sauces

Panda Brand Oyster Sauce
Hoisin Sauce, 445 ml, Bottle

Hoisin

Hoisin Sauce
LKK’s Premium Soy Sauce 500ml

Soy Sauce

LKK’s Premium Soy Sauce (No Preservatives Added)

How to make it

  1. In a bowl, whisk Hoisin Sauce, Premium Soy Sauce, olive oil and lemon juice together (Hoisin Sauce dressing). Set aside.
  2. Season chicken breast with 1 tbsp of Panda Oyster Flavored Sauce.
  3. Grill chicken on both sides. Cook until done and then slice chicken into thin pieces.
  4. Combine all ingredients on a platter.
  5. Drizzle Hoisin Sauce dressing and garnish with chopped cilantro.

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