Grilled Asian chicken with crunchy cucumber salad
From the foundersAlexander Eriksson·Founder & CEO
Tender grilled chicken breast fillet marinated in soy and ginger, served with a fresh, sesame-scented cucumber and asparagus salad and a creamy yoghurt dip.
Ingredients
2 servings
- 350 gchicken breast fillet
- 2 mskJapanese soy sauce
- 1 bitfresh ginger
- 250 gGreek yoghurt 0%
- 1 klyftagarlic
- 1 tsksesame oil
- 300 gcucumber
- 250 ggreen asparagus
- 100 gradishes
- 1 stlime
- 1 tskolive oil
- 150 gGrapes
How to make it
- 1
Mix the soy sauce, grated ginger and crushed garlic in a bowl. Turn the chicken fillets in the marinade and leave to rest for 5 minutes.
- 2
Make the dip by mixing the fat-free Greek yoghurt with half the sesame oil, a little lime juice, salt and a pinch of grated ginger.
- 3
Shave the cucumber into long ribbons with a vegetable peeler. Thinly slice the radishes and halve the grapes.
- 4
Trim the asparagus and grill it quickly over direct heat alongside the chicken fillets until the chicken is cooked through (about 6-8 minutes per side).
- 5
Cut the chicken into thin slices. Toss the cucumber ribbons, asparagus, grapes and radishes with a little lime juice and the remaining sesame oil.
- 6
Serve the chicken with the crunchy salad and the creamy yoghurt dip.
Kitchen tips
- Let the grill rack get really hot before adding the chicken to get nice char lines and keep it juicy.
- Shave the cucumber all the way down to the seeds, but leave out the centre itself so the salad does not get too watery.
AI-generated content. Always verify ingredients and allergen information yourself.
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