ASIAN CHICKEN SALAD

Preparation Time: 20 minutes plus 15 minutes to marinate chicken

Cooking Time: 15 minutes

Servings: 4-6

Ingredients:

½ kg skinless chicken thighs or breasts fillet

3 tbsp Liquid Seasoning, Classic

¼ cup peanut butter, divided

1 tbsp soy sauce

1 teaspoon roasted sesame seeds

1 small garlic clove, peeled 

A few drops of hot sauce (optional)

1 tsp MSG, Seasoning

Salt and freshly ground black pepper 

1/4 teaspoon sugar 

1 tablespoon rice or other mild vinegar 

2-3 tsp of hot water

1-2 cups shredded lettuce

1 cucumber , sliced into rounds

1/2 cup minced cilantro leaves

Fried and crushed pansit canton

Procedure:

1. Cut the chicken meat into 1/2 to 1-inch chunks. Marinate in Liquid Seasoning, Classic and ½ of peanut butter for at least 15 minutes. Grill or pan fry until golden brown. Set aside.

2. In a blender, combine soy sauce with the other ½ of the peanut butter, sesame seeds, garlic, hot sauce, MSG, Seasoning, salt and pepper to taste, sugar and vinegar. Turn the blender on and add hot water, a teaspoon at a time, until the mixture is smooth and creamy.

3. Toss prepared chicken, lettuce, cucumber and cilantro with the prepared dressing. Top with fried pansit canton before serving.

Nutritional Content: Calories: 376, Carbohydrates (g): 25, Protein (g): 17, Fats (g): 24

Good to Know: 

Stay physically active to maintain your ideal weight and size. A lean body burns energy more easily.

Good to Remember:

This Asian-inspired cuisine is an example of a balanced meal – it has vegetables, lean meat, and a mix of different spices.

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TOSSED GREENS WITH CREAM DRESSING

Preparation Time: 00:15

Cooking Time: 00:00

Servings: 4-6

Ingredients:

1 small lettuce torn into serving pieces

4 to 5 medium-sized tomatoes cut into wedges

1 small cucumber unpeeled and sliced

1 big onion cut into rings

1 piece eggyolk

1/4 tsp calamansi juice

1 tsp pickle juice

2 tbsp corn oil

1 160g can Cream

2 tbsp Chili Sauce

1/4 tsp mustard

salt and pepper to taste

Procedure:

1. Wash and drain vegetables well. Arrange cut vegetables in a bowl and toss a little. 

2. Then place on plates. Prepare dressing.

3. In a bowl, beat eggyolk until light in color. Stir in the juices. Blend well. Pour in corn oil a little at a time. Beat continuously then add in Cream, Chili Sauce, and mustard a little at a time, beating until smooth. Season to taste. Spoon dressing on vegetables.

Nutritional Content: Calories: 160 Carbohydrates (g): 10 Protein (g): 3 Fats (g): 12

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JAPANESE VEGETABLE SALAD

Preparation Time: 00:20

Cooking Time: 00:00

Servings: 10-12

Ingredients:

3 medium cucumbers halved lengthwise, seeded and grated

3 medium carrots, peeled and grated

1 tbsp salt

1/3 cup crabstick

1 170g can Cream

1 tbsp vinegar

2 tbsp sugar

1/2 cup mayonnaise

1 tbsp. mustard

Procedure:

1. Soak cucumber and carrots in salted water for about 10 min. Wash vegetables with tap water and drain very well in a colander.

2. Combine all ingredients for dressing in a bowl. Toss with the vegetables and crabmeat just before serving. Garnish with nori strips if desired.

Nutritional Content: Calories: 116 Carbohydrates (g): 3.3 Protein (g): .5 Fats (g): 11.3

Good to Know: 

Crabmeat is a good source of easily digested protein, with low amount of saturated fat.

Good to Remember:

Paint your plate. The more colorful your plate is the more nutrients and antioxidants they contain.

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