Simple, fun and healthy, you will love this grilled free range chicken breast recipe teamed up with crispy wonton strips. Packing loads of crunch and tossed through a classic Asian dressing that everyone will love.
20 Minutes. Free Range. Dairy Free.
2 x 180g free range chicken breast
1 tablespoon tamari
1/2 tablespoon sesame oil
1 medium carrot
2 spring onions
4 wonton wrappers (strips)
50g mixed leaf
3 sprigs coriander
2 sticks celery
Combine chicken breast in a bowl with a drizzle of olive oil, salt and pepper. Heat a non-stick fry pan or grill pan to a medium-high heat. Cook chicken skin side down for 5 minutes until crisp, turn and cook for a further 4 minutes. Remove from the pan. Allow to rest. Slice into 2cm strips before serving.
Make salad & dressing
Peel and grate carrot. Halve cucumber and slice on an angle into 0.5cm half moons. Thinly slice celery. Finely slice spring onion and roughly chop coriander. Place in a bowl and toss to combine. Whisk premixed dressing with juice of the lime.
Cut wonton wrappers into thin strips. Heat a little olive oil in a small frying pan over medium heat. Cook strips for 1 minute or until crisp. Drain on paper towel to remove excess oil.
Dress salad, top with sliced chicken and crispy wontons.
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The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.
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