Warm Chicken Breast Salad with Honey Rice Vinaigrette
Lee Kum Kee

Warm Chicken Breast Salad with Honey Rice Vinaigrette

Serves 2
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Ingredients

2 Chicken Breasts
1 Avocado, pitted and sliced
3 Fresh Figs, sliced
50g Corn, cooked
200g Baby Spinach
200g Penne Pasta
6 Cherry Tomatoes, cut in half
10g Pine Nuts, toasted
1 Tbsp Vegetable Oil
¼ tsp Salt
¼ tsp Ground Black Peppercorns

Dressing

30ml Honey
100ml Olive Oil
30ml Water

Method

1 Cook the penne pasta according to the package instructions.
2 Marinade the chicken breast with salt and pepper. Heat the oil in a pan over medium heat, add the chicken and panfry them on both sides until golden brown and cooked through. Slice and set aside.
3 Mix the dressing in a small bowl.
4 In a large bowl, add baby spinach, corns, figs, tomatoes, penne pasta, chicken and pine nuts and mix well.
5 Pour the dressing over before serving. Mix and top with avocado. Serve.
PREP TIME: 10 MINUTES | COOKING TIME: 20 MINUTES
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