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1 cup (200g) Chicken thigh, filleted
1 tsp. (5g) Salt
1 tsp (2g) Pepper
2 Tbsps. (30ml) Cooking oil
2 cups (200g) Lettuce, chopped
1/2 cup (100g) Carrots, strips
1/2 cup (100g) Cabbage, chopped
1/4 cup (60g) Red onions, sliced
2 Tbsps. (30g) Peanuts, crushed
1/2 cup (110g) Pomelo, sliced
1/4 cup (60ml) Sesame oil
2 Tbsps. (30g) Lemongrass, chopped
4 Tbsps. (60g) Ginger, minced
1 Tbsp. (15ml) Soy sauce
1 Tbsp. (15ml) Honey
2 Tbsps. (30ml) Lime juice
1 pack (11g) AJI-NO-MOTO® Umami Seasoning

Reduced sodium by 32%
Original seasoning/condiment: 2 tsps. (10g) Salt, 3 Tbsps. (approx. 48ml) Soy Sauce


Nutrition Facts
Calories per serving (kcal) 179.3
Carbohydrates (g) 9.5
Proteins (g) 7.7
Fat (g) 12.4
Dietary Fiber (g) 1.1
Calcium (mg) 62.3
Iron (mg) 1.7
Sodium (mg) 373.8

Good to Know Nutrition Facts!

Chicken has Tryptophan, an amino acid that is responsible for raising serotonin levels in your brain. Serotonin is the “feel-good” neurochemical linked with mood.

Preparation time: 5 minutes
Cooking time: 10 minutes


  1. MARINATE. In a bowl, marinate the chicken in salt and pepper. Set aside.
  2. PAN FRY. In a pan, heat oil. Pan fry chicken until skin is browned and crispy. Chop into bite-size portions. Set aside.
  3. TOSS. In a bowl, mix lettuce, carrots, cabbage, onions, peanuts, and pomelo. Toss until combined. Set aside.
  4. MIX. To make the dressing, add sesame oil, lemongrass, ginger, soy sauce, honey, lime juice, and AJI-NO-MOTO® in a bowl. Mix well until fully combined.
  5. SERVE. Assemble salad starting with greens mixture, topped with pan-fried chicken. Serve with dressing on the side.

Makes 10 servings
Serving size: 1/3 cup (80g) Salad + 1 Tbsp. (20ml) Dressing

Cooking Tips

Remember to wash and dry greens (lettuce, cabbage, etc.) prior to tossing. Use a vegetable spinner in drying vegetables to avoid wilted greens.

Product Used

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