Asian-style salad

When used to live in California, I used to have this salad at least once a week from a place I cannot remember. I thought after ten years, I will recreate and re-live those fun-filled lunches I used to have with my co-workers!

If you didn’t know, I am a Speech-Language therapist by profession and kind of gave that up and took over food photography and weight management.

Anyway, let’s get to the recipe, shall we?

A little disclaimer; this recipe has few steps and may take time to prepare. However, when you do ! you won’t be sorry for sure !!!

Serving: 2

INGREDIENTS

• 1 cup of chicken breast boiled in spices and cut to pieces.

• 1 cup of spouts

• 2 garlic cloves

• 1 tortilla wrap

• 1/4 cup peanuts roasted and salted

• 1 tbsp of soy sauce ( adjust to your taste)

• 1 tbsp of peanut butter ( more if you need more or less if you like less peanut taste)

• 1 tbsp of sesame seeds toasted

• 1 tbsp honey or maple ( adjust to your taste)

• 2 cups of chopped lettuce

• 1/2 cup of cabbage of choice finely grated

• Salt and chilli flakes

METHOD

• Cut the wrap into strips and simply toss in some salt and seasonings and bake for 10 min at 180c; set aside to cool down. As they cool down, they crisp up more.

• In a skillet, add chopped up garlic, salt and sprouts and let the sprouts cook and become soft; set aside.

• In a separate bowl, add peanut butter, honey and soy sauce; mix to combine well.

• In a large bowl add sliced cabbage, chopped lettuce, chicken pieces and sprouts. Now, top with crispy tortilla chips and pour the most beautiful creamy Thai-peanut dressing and top up with toasted peanuts and sesame seeds !!!!

ENJOY !!!