George Michaelides

Chef at Café La Mode

Polynesian Salad

360g chicken fillet
80g bamboo shoots
80g bean sprouts
20g soya sauce
20ml white wine
20g honey
20g sesame seeds
20g sesame oil
seasoning
Leaves for mixed salad
50g spinach
50g lettuce
50g chinese lettuce

l Pre-heat the oven to 180°C/350°C/gas mark 5
l To prepare the marinade, combine the soya sauce, honey, sesame seeds and white wine and gently fold. Slice the chicken fillet into strips and place into the prepared mixture in an ovenproof dish. Place the dish onto the centre shelf of the oven for 20-25 mins, or until the chicken is cooked.
l In a large salad bowl, add all of the leaves, the bamboo shoots the bean sprouts and the sesame oil and stir gently season to taste.
l Finally arrange the strips of chicken fillet on the top and sprinkle a few bean sprouts for decoration.

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