Ingredients
- 1 cup palm hearts, sliced
- 1 cup cucumbers, sliced
- 2 cups mixed greens
- ½ cup cherry tomatoes, halved
- 1 cup sweet corn
- 1 cup asparagus
- 1 avocado, sliced
- ½ cup black olives, pitted and sliced
- 1 chicken breast, cut strips
- Salt, black pepper, Cajun spices
- 120 ml Malaysian Palm oil
Dressing :
- 1 garlic head
- 1 tbsp Malaysian Palm Oil
- 2 lime juice
- 1 tbsp honey
- Salt & black pepper
- 2 tbsp olive oil
Method
- Preheat oven to 180°C.
- Place garlic head in aluminum foil, drizzle with some Malaysian Palm Oil and salt, cover tightly and bake for 40 minutes.
- Season chicken strips with some salt, pepper and Cajun spices.
- Meanwhile, in a nonstick pan, add Malaysian palm oil on medium heat, and cook chicken strips until fully cooked and golden.
- In a small bowl, add baked garlic cloves, lime juice, honey, salt and pepper, and olive oil, and whisk to combine.
- In a large bowl, add mixed greens, some dressing and mix.
- In your serving plate, put mixed greens as base, and assemble your veggies as desired, and lastly top with chicken.
- Top with some more dressing and serve.