Ingredients
For the salad:
- Abido Tawook
- 500g asparagus
- 1 cup shelled edamame
- Sliced spring onion
- Mint leaves
- 1 tablespoon toasted sesame seeds
- 500g cooked and shredded chicken
- Salt
- Pepper
For the dressing:
- 2 tablespoons of Colavita white balsamic vinegar
- 1 tablespoon grated ginger
- 1 tablespoon honey
- 1 finely diced fresh jalapeno pepper (optional)
- 2 teaspoons sesame oil
- Salt
- Pepper
Ready in
40 minutes
Directions
- Cut off the tough bottoms of the asparagus spears.
- To cook the vegetables, place the asparagus and edamame in a pot of boiling water. Boil for a couple of minutes, then drain and run under cold water.
- To cook the chicken, place it in a pot and season it with Abido Tawook, salt and pepper to taste.
- Completely cover the chicken in the pot with water and bring everything to boil. Leave to simmer on medium heat for about 20 minutes, until the meat is completely cooked.
- Once cooked, leave to cool and shred using two forks.
- To make the dressing, mix 2 tablespoons Colavita white balsamic vinegar, grated ginger and honey. Add the finely diced jalapeno pepper and sesame oil. Season to taste with salt and pepper.
- For serving, place the cooked asparagus, edamame and shredded chicken in a salad bowl. Season with salt and pepper, then add the dressing.
- Top with sliced spring onion, fresh mint leaves and sprinkle the toasted sesame seeds.
