Grilled Chicken Salad With Asian Inspired Dressing
- 1 head small romaine lettuce cleaned
- 8-10 pieces cherry tomatoes
- 1 piece carrot cut into sticks
- 1 piece hard boiled egg slice into 4 parts
- 1 piece grilled chicken thigh cut into 3 parts
- ¼ cup bacon bits
- parmesan cheese shavings
- 1-2 tablespoon/s hoisin sauce
- 2/3 cup sesame oil
- 1-2 tablespoon/s honey
- 1/3 cup red cane vinegar
- salt and pepper
In a serving bowl, arrange lettuce, cherry tomatoes, carrot sticks, hard boiled eggs, and grilled chicken.
Sprinkle bacon bits on top and shave some parmesan cheese on top.
For Vinaigrette: In a cleaned empty bottle, pour in the hoisin sauce, sesame oil and honey. Set aside.
In a small-sized pot simmer red cane vinegar for about 30 to 45 seconds, over low heat.
Turn-off heat and pour the simmered vinegar into the bottle.
Tightly seal the bottle and shake the bottle vigorously until all the ingredients are well homogenized. Adjust taste by adding salt and pepper. Transfer the vinaigrette in a ramekin or any clean small bowl and serve it together with the grilled chicken salad.
Yield: 2 to 3 servings