Healthy and satisfying: Recipe for pomelo salad with chicken breast

For the Salad:

• 1 large segment of pomelo
• 100 grams of marinated chicken breast
• 1/4 red chili, sliced into rings
• A handful of coriander leaves
• A handful of mint leaves
• 1 cucumber, cut into thin strips

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(Photo: Yonathan Ben-Haim)

Chicken Marinade:

• 330 ml soy sauce
• 2 teaspoons sesame oil
• 2 tablespoons white or brown sugar
• 3-4 tablespoons water

Salad Dressing:

• 1 small cube of ginger
• 1/4 red chili, chopped
• 4 cloves of fresh garlic, chopped
• 4 tablespoons vinegar
• 2 tablespoons fish sauce
• 1 tablespoon white sugar
• A pinch of salt

Instructions:

1. Marinate the Chicken: Soak the chicken breast in the marinade made of soy sauce, sesame oil, sugar and water for 1.5 hours.
2. Prepare the dressing: Combine ginger, chopped red chili, garlic, vinegar, fish sauce, sugar and salt in a bowl. Mix until the sugar dissolves.
3. Set aside the dressing for 20 minutes to allow the flavors to meld.

Cook the chicken:

• After marinating, preheat your oven to 170°C (340°F).
• Cook the chicken breast in the oven until done.
• Allow the chicken to cool completely, then shred it into small pieces.

Assemble the salad:

• In a mixing bowl, combine the cleaned pomelo, sliced chili, cucumber strips, coriander, and mint leaves.
• Add the shredded chicken to the bowl.

Finish and serve:

1. Pour the dressing over the salad mixture.
2. Mix everything well to ensure the ingredients are evenly coated with the dressing.
3. Serve and enjoy your pomelo chicken salad.