Shredded Brussel Sprouts, Chicken, Crispy Lasagna, and Peanut Lime salad

Trust me you will love it! 

This salad is officially one of my favourite salads. It is mouthwatering, delicious and easy to make. Unlike other salads I made in this one I shredded the Brussel sprouts, which I don’t know why I didn’t do earlier as it is much tastier! 

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Ingredients:

  • 2 Chicken breast 
  • 1 bag of Brussel sprouts 
  • 5 sheets of lasagne – Square 
  • 1 tablespoon of rosemary
  • 2 Tablespoon of olive oil
  • 1 tablespoon of Peanut Butter
  • 1 tablespoon of honey 
  • 2tsp of rice vinegar
  • 1 tsp of soya sauce
  • 1 squeezed lime 
  • Salt to taste

Method:

I started off with boiling the chicken breast. While it was boiling I shredded the Brussel sprouts, you can shred them to be very thin or long shreds depending on your preference.

To make the lasagna sheets I added 1 cup of flour, 1 egg yolk  2 tbsp of olive oil, 1/2 cup of water and a  salt to taste to a food processor. I then Blended on high until it forms a  sticky dough. You may need some water, add as needed but don’t exceed 1 cup of water. Lay out the dough and since I don’t have a pasta maker I roll out the dough to my prefered thickness then I proceed to cut the dough into squares, then steamed them for 3 minutes to make them less sticky. You may buy ready lasagna but avoid boxed ones you may opt for fresh fridged ones. After the lasagne sheets are cut I brushed them with olive oil and baked for 15 min – note deep frying gives them that golden colour while baking doesn’t. Nonetheless, the taste and the crunch is the same! So my recommendation, bake them at the end of the day you are making a salad.

After they turn to a light goldish colour (Note: I didn’t bake it until it fully crispened up I left it to be slightly soft), I start breaking them into random small pieces, by that time the chicken was ready, so I started shredding the chicken breast then I added some garlic powder, some rosemary and I tossed them around in some olive oil, this step can be optional. As I like the chicken to add more flavour and depth to my salad I opted for it.  For the dressing, I made a peanut sauce, my inspiration came from the famous PF Chang peanut-lime chicken salad, I added a tablespoon of peanut, 1 tablespoon of honey, 2 tsp of rice vinegar, 1 tsp of soya sauce and 1 squeezed lime. You may want to add salt as well but remember if you already salted your lasagne and chicken you may not need it. Mix all ingredients together and enjoy.

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Until next time, crave the dish…

 

 

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