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A salad with grilled marinated chicken breast and a soy dressing that is served lukewarm.

Salad with Grilled Chicken, a dish from Morocco prepared by the Happy Chief Cook.

Servings: 4.


1 tablespoon fresh ginger (chopped or grated),
1 clove garlic (finely chopped),
0.5 tsp caster sugar,
0.5 tsp mustard (French mustard),
1 tablespoon vinegar,
5 tablespoons sunflower oil,
4-season pepper,
4 tablespoons soy sauce,
2 chicken breasts,
100 grams baby sweetcorn (cut in half lengthwise),
25 grams beansprouts,
100 grams lettuce blend.

Additional tools :

mixing bowl,
bowl to marinate the meat,
chopper or grater,
present dish.


Add the ginger, garlic, sugar, mustard, vinegar, pepper and a tablespoon of oil together and mix everything together.

Then add the soy sauce in a blender and mix it well together.

Remove 3 tablespoons of the sauce from the bowl and keep it in another dish.

Cut the chicken (not completely cut), then the sauce can thoroughly penetrate the meat.

Let the chicken marinate at least 3 hours in the sauce in the refrigerator.
Then you pull the chicken from the marinade and fry the chicken about 20 minutes in a preheated oven of 180 ° Celsius.

Put on a plate the lettuce mixture, the baby sweetcorn and bean sprouts.
Mix it well together.

Remove the chicken from the oven and check if the chicken is cooked.
Cut the chicken into slices and put them on the salad.

Gradually add 4 tablespoons oil to the sauce (which you had kept separately) and keep whisking until the sauce is evenly.

Divide the sauce over the salad.

At the time of serving, must the chicken be lukewarm.


Prepared by the Happy Chief Cook, added January 13, 2010.