For The Salad
Cucumber, shredded carrots, romaine lettuce, spring onions, thai basil, shallots, garlic, white mushroom, tomatoes, bean sprouts.
For The vinaigrette
Maple butter, apple cider vinegar, balsamic vinegar, lemon juice, olive oil.
For The Grilled Chicken
Chicken breast, garlic, shallots, ground cayenne pepper, maple sugar.
Start with preparing the chicken breast before to go on the grill. Rub it with fine chopped of garlic and shallots, sprinkle with ground red pepper, maple sugar, salt and pepper. Set aside. Cut everything else ready for the salad, toss it in a big salad bowl except for the white mushroom and garlic. Get another bowl mix in the maple butter, apple cider vinegar, balsamic vinegar, a squeeze of lemon juice and olive oil then give it a pinch of salt and pepper too. Now heat your grilling pan, drizzle with some olive oil and bring in your spiced chicken breast, on the other side quick sautéed the white mushroom with garlic. When it’s done mix together the mushroom with the salad and pour in your vinaigrette mix. Cut some tomatoes, wash your bean sprouts properly, and get your plate ready. Topped your salad with the grilled chicken breast and garnish it with some spring onions. Fresh, Healthy, Yum to the max!