2 pcs chicken breast
2 clove garlic, minced
2 tbsp olive oil
2 tbsp Kara Coconut Cream
1 tin sweet corn kernels
5 pcs Swiss mushroom, halved
6 pcs cherry tomatoes
1 pc avocado, cut into chunk
½ pc turnip (sengkuan), stripes
salt and pepper to taste
a bunch of salad leaves
roasted nuts to garnish
For coconut cream honey mustard dressing:
60 ml Kara Coconut Cream
2 tbsp water
1 tbsp mustard
1 tbsp honey
- Marinate chicken breast with olive oil, garlic, Kara Coconut Cream for 30 minutes.
- Heat oil in a grill pan, grill corn, mushrooms and cherry tomatoes. Remove and season with salt and pepper. Set aside.
- Grill chicken breast for 15 minutes, turn and grill until it is cooked. Set aside and slice when it is cool.
- To make the dressing, combine Kara Coconut Cream, mustard and honey together, add more honey if desire more sweetness in a bowl and mix well.
- Place all grilled items, avocado, turnip and salad leaves on serving plates. Drizzle the dressing on top.
- Top with nuts and serve immediately.
Preparation time: 30 minutes
Cooking time: 20 minutes
Servings: 2 pax
