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Chicken & Cucumber Salad with Umami Dressing

Recipe By: Norie Mori

INGREDIENTS

1 chicken breast, scored and lightly seasoned
1 tbsp Spiral Umami Black Garlic Sauce in Black Sesame (to marinate chicken)
1 tbsp Spiral Organic Sunflower Oil
1/5-1/4 cups of water
1 Lebanese cucumber, quartered lengthways & sliced diagonally
½ celery, sliced diagonally

Dressing:
3 tbsp Spiral Umami Black Garlic Sauce in Black Sesame
3 tbsp Spiral Organic Peanut Butter Smooth
1-2 tsp Sriracha (optional)

Garnishes:
1 tomato, sliced very thinly
1 coriander leaf for garnish

METHOD

Start off by marinating the chicken in 1 tbsp of the umami sauce and 1 tbsp of sunflower oil for 10-15 minutes.

Mix all the dressing ingredients in a small bowl and set aside.

Cook the chicken on a high heat with a little sunflower oil until golden brown. Turn down the heat to low, add in the water and simmer covered with some tin foil until completely cooked.

Once the chicken is cool, shred by hand then return to the pan with the leftover liquid to absorb.

In a bowl, toss the chicken, sliced cucumber and the celery.

Transfer everything to a serving bowl and garnish with tomato and coriander.

Pour the dressing over the salad and serve.

SPIRAL FOODS