Crispy Chicken Salad
- 400 g Chicken breast, sliced thinly
- 2 tbsp Hellmann's Triple Citrus
- ½ tbsp Salt
- Cooking oil for deep frying
- 1 Medium carrot, shredded
- 1 Medium Japanese cucumber, shredded
- 1 cup Cabbage, shredded
- 200 g Rice noodles, cooked and drained
- Romaine lettuce leaves
- 3 tbsp Hellmann's Triple Citrus
- ½ tsp Chili flakes
- 2 clove Garlic, finely minced
- 2 tsp Soy sauce
- Hellmann's Triple Citrus
- Mint leaves
- White sesame seeds
Langkah-langkah
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Marinate chicken strips with Hellmann’s Triple Citrus Dressing, corn flour and salt for 20 minutes.
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Heat up oil in a frying pan. Fry chicken strips in batches until crispy. Drain and set aside.
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In a small bowl, mix all sauce ingredients and set aside.
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Place noodles on a serving platter and toss well with the sauce mixture. Top with salad and crispy chicken. Garnish with mint leaves, sesame seeds and Hellmann’s Triple Citrus Dressing.
