Grilled Chicken Inasal Salad

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This Grilled Chicken Inasal Salad comes with local greens, papaya atchara, and a special inasal dressing.

Preparation time: 10 minutes
Cooking time: 15 minutes
Serves 1 to 2

Ingredients
50 grams grilled chicken inasal
10 grams papaya atchara, bottled
5 grams cucumber
10 grams mustasa
5 grams alugbati
1 gram Thai basil
1 gram cilantro
salt and pepper, to taste
1 gram garlic, toasted and slivered

FOR THE INASAL SAUCE
15 grams lemongrass, chopped
5 grams onion, chopped
5 grams garlic, chopped
30 ml annatto olive oil
1 cup pineapple juice
1 cup Sprite

Procedure
FOR THE INASAL SAUCE
1. In a sauce pan, sauté lemongrass, onion, and garlic in annatto olive oil.
2. Add pineapple juice, and simmer for 3-5 minutes.
3. Add Sprite, then simmer and reduce for 3-5 minutes.

TO ASSEMBLE
1. Debone chicken leg quarter and marinate with the inasal sauce, preferably overnight.
2. Grill the chicken inasal. Rest and cut into cubes.
3. In a bowl, mix the rest of the ingredients and drizzle with the inasal dressing.

This recipe was originally published in the August-September 2016 issue of Breakfast Magazine.