Filipino-style Salade Rachel

Ingredients

In this Filipino adaptation of Salade Rachel, we incorporate traditional Filipino ingredients and flavors to give the dish a unique twist. The original Belgian version typically includes ingredients like ham, cheese, and mayonnaise. However, in this Filipino-style version, we replace the ham with grilled chicken for a leaner protein option. We also swap the traditional dressing for a zesty calamansi dressing, which adds a refreshing citrusy kick. Additionally, we incorporate tropical fruits like mango and pineapple to enhance the salad's sweetness and give it a distinct Filipino touch. We alse have the original recipe for Salade Rachel, so you can check it out.

• 2 cups (200g) mixed salad greens 2 cups (200g) mixed salad greens
• 1 cup (150g) grilled chicken breast, sliced 1 cup (150g) grilled chicken breast, sliced
• 1 ripe mango, peeled and diced 1 ripe mango, peeled and diced
• 1 cup (150g) pineapple chunks 1 cup (150g) pineapple chunks
• 1/2 cup (75g) cherry tomatoes, halved 1/2 cup (75g) cherry tomatoes, halved
• 1/4 cup (30g) red onion, thinly sliced 1/4 cup (30g) red onion, thinly sliced
• 1/4 cup (30g) roasted cashews 1/4 cup (30g) roasted cashews
• 2 tablespoons chopped fresh cilantro 2 tablespoons chopped fresh cilantro
• 2 tablespoons calamansi juice 2 tablespoons calamansi juice
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon honey 1 tablespoon honey
• 1 tablespoon olive oil 1 tablespoon olive oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 20g, 15g
• Protein: 18g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the mixed salad greens, grilled chicken breast, mango, pineapple chunks, cherry tomatoes, red onion, roasted cashews, and chopped cilantro.
2. 2.
   In a small bowl, whisk together the calamansi juice, soy sauce, honey, olive oil, salt, and pepper to make the dressing.
3. 3.
   Drizzle the dressing over the salad and toss gently to coat all the ingredients.
4. 4.
   Serve the Filipino-style Salade Rachel immediately and enjoy!

Treat your ingredients with care...

• Grilled chicken breast — To ensure juicy and flavorful chicken, marinate the chicken breast in a mixture of calamansi juice, soy sauce, and olive oil for at least 30 minutes before grilling.
• Calamansi juice — If calamansi juice is not available, you can substitute it with a combination of lime and orange juice for a similar citrusy flavor.
• Roasted cashews — For added crunch and flavor, lightly toast the cashews in a dry pan over medium heat before adding them to the salad.

Tips & Tricks

• For a spicier kick, add a dash of chili flakes or chopped chili peppers to the dressing.
• Customize the salad by adding other tropical fruits like papaya or guava.
• To make it a heartier meal, serve the Filipino-style Salade Rachel with a side of garlic rice or grilled sweet potatoes.
• If you prefer a vegetarian version, you can substitute the grilled chicken with grilled tofu or tempeh.
• Experiment with different herbs like Thai basil or mint to add an extra layer of freshness to the salad.

Serving advice

Serve the Filipino-style Salade Rachel as a light lunch or dinner. It can also be a refreshing appetizer or a side dish for grilled meats or seafood. Garnish with additional cilantro leaves and roasted cashews for an extra touch of elegance.

Presentation advice

Arrange the salad on a large platter or individual plates, ensuring that the vibrant colors of the ingredients are showcased. Drizzle the calamansi dressing over the top and sprinkle some chopped cilantro and roasted cashews for an appealing presentation.