Asian-Style Chicken Salad

• 450 g of chicken breasts
• 150 g of cucumber
• 150 g of carrots
• 150 g of iceberg lettuce
• 150 g of tinned soybeans
• 30 g of coriander
• 13 cl of lime juice
• 13 cl of soy sauce
• 27 cl of rapeseed oil
• 7 cl of sesame oil
• 8 g tabasco® (optional)
• Salt, pepper
• Water

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1. Cut the chicken into strips.

2. Pour the water in the bowl, up to the 0,7 L marker.

3. Place the chicken strips into the steam basket. Season with salt and pepper.

4. Place the basket in the bowl and launch the steam program for 20 minutes.

5. Peel the cucumber and carrots and shave into strips using a peeler.

6. Cut the lettuce into strips. In a salad bowl, mix the carrots, cucumber, lettuce, soya beans and coriander.

7. At the end of cooking remove the water from the bowl. Attach the ultrablade knife and place the lime juice, soya sauce, oils and Tabasco in the bowl, then mix at speed 11 for 50 seconds.

8. Place the chicken strips and half of the sauce into the salad bowl and mix.

9. Serve with remaining sauce on the side.