Loading...
Ajinomoto Thailand
Banner of Pesto Chicken Breast Salad with Japanese Style Dressing
Banner of Pesto Chicken Breast Salad with Japanese Style Dressing

Pesto Chicken Breast Salad with Japanese Style Dressing

5.00 / 5
40
Mins
 Intermediate
2-3
Servings
Ingredient

Chicken breast

250 grams

Black pepper

¼ teaspoon

Takumi Aji® Teriyaki Sauce

1 ½ tablespoons

Sugar

½ teaspoon

Salt

½ teaspoon

Vegetable oil for grilling chicken

Sweet basil, blanched

15 grams

Cashew nut , fried

20 grams

Parmesan cheese

10 grams

Olive oil

80 grams

Small garlic clove

3 cloves

Salt

¼ teaspoon

Takumi Aji® Shoyu I Pun (Japanese shoyu)

½ tablespoon

Pepper

Little bit

Cos lettuce

½ cup

Cherry tomato cut into quarters

1 tomato

Cabbage, sliced

¼ cup

Red cabbage, sliced

¼ cup

Eryngii mushroom, grilled

1 mushroom

Broccoli, blanched 

¼ cup

Boiled pumpkin, sliced

3 pieces
Nutrition
Energy
(kcal)
364.70
Carbohydrate
(g)
1.20
Fat
(g)
32.00
Protein
(g)
17.80
Sugar
(g)
2.50
Sodium
(mg)
1445.00
Per serving
Product in this recipe
Product in this recipe
Product in this recipe
Direction

 1.  Marinate the chicken breast with black pepper, Takumi Aji® Teriyaki Sauce, sugar and salt and mix them well. Leave them at least 10 minutes.  

 2.   Thinly apply oil to a pan and grill the marinated chicken breast until it is thoroughly cooked. 

 3.   Prepare Pesto sauce by blending all ingredients including Takumi Aji® Shoyu I Pun (Japanese shoyu) with a blender. Place into a cup. 

 4.   Arrange salad vegetables, the grilled chicken breast topped with Pesto sauce. 
 

Tags