Misclun Salad with Chicken Mango & Honey Mustard

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Easy & appetizing salad, Misclun Salad with Chicken Mango & Honey Mustard by Chef Boy Logro using Baguio Canola Oil.

Recipe by: Chef Pablo “Boy” Logro

WHAT YOU NEED

  • 50 grams Frizee Lettuce (Clean & Wash)
  • 100 grams Roast Chicken Breast Slices
  • 50 grams Ripe Mango Strips
  • 2 tbsp. Mustard
  • 1 tbsp. Honey
  • 5 grams Walnut Chopped or Peanut
  • 50 grams Cucumber Slices
  • 1 pc. Tomato Wedges
  • 50 grams Iceberg Lettuce (Clean and Wash)
  • 50 grams Lolo Russo (Clean and Wash)
  • 1/4 cup Mayonnaise
  • 1 tsp Salt & Pepper
  • 1/2 cup Baguio Canola Oil

PROCEDURE

  1. Season Chicken Breast with Salt & Pepper, pan grilled with Baguio Canola Oil until done. Keep cool for sometimes, then slice into bite size. Set aside.
  2. Have ready mixing bowl combine the Mayonnaise, Mustard, Honey, and Baguio Canola Oil. Mix until fluffy. Set aside.
  3. Arrange on a Salad plate with bed a cup of Iceberg lettuce then topped with combination of Lolo Russo and Fresh Lettuce.
  4. Garnish on the side with Chicken, Cucumber, Tomato, Mango & sprinkle with Walnut.
  5. Serve with Honey Mustard on the side or you may pour over into the Misclun Salad.
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