Asian summer chicken slaw

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Chef Dibyendu Roy is the executive chef at Goa Marriott Resort & Spa and although he is a Bengali, he loves experimenting with global cuisines. And here he is sharing a simple yet flavourful recipe that you can easily try at home.


Medium size chicken breast


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Ripped avocado pitted


Cherry tomato


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Beans Sprout






Star anise seed

4-5 no

Light soya sauce

2-3 tsp

Lemon juice


Sesame paste

2 tsp

Mint and basil leaves


Green onion


Sesame seeds

For garnish

Salad oil


Salt and white pepper

As per required


  • Marinate the chicken breast with salt and pepper and keep it aside.
  • Take a pot and make a stock with salt, white pepper and star anise.
  • Cook the chicken breast in the stock for 10-12min (don’t overcook the breast).
  • Once the chicken breast is cooked take it out and out into ice water to stop over-cooking.
  • Take a pan and sauté some ginger and garlic on a very slow flame.
  • Once the mixture starts changing colour remove it from the fire and cool it down.
  •  Take a bowl and add the ginger garlic mixture, salad oil, soya sauce, and sesame paste and mix them well. Finished with freshly squeezed lemon juices.
  • Take the chilled chicken breast slice it and mix it with this dressing, add some finely chopped minted with it.
  • Take the half-cut cherry tomato, and sprouts and mix them with the basil & mint leaves and some light soya sauce.
  • Check the seasoning.
  • Slice the avocado and mix it with the same dressing,
  • Serve the marinated chicken on top of a slice of cucumber, avocado and tomato salad on the side 
  • Sprinkle sesame seeds and chopped spring onion.
  • Drizzle some light soya sauce.
  • Serve cold.

Recipe by: Chef Dibyendu Roy, Executive Chef, Goa Marriott Resort & Spa

Images: Dibyendu Roy

Team FNH
Team FNH
Food & Hospitality Team works day and night to get you some of the best culinary experiences from across the state of Goa. If you wish to get featured into this portal, please share your details at [email protected]

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