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Place chicken fillets between two plastic sheets and carefully pound fillets to flatten. Remove from plastic and season fillets. Place 3 or 4 asparagus and 1 red pepper strip in the center of each fillet.
Roll fillet to enclose asparagus and red pepper and tie with string.
Combine soy sauce, ginger and honey and place in pan with chicken rolls. Cover with foil and bake at 380°F (180°C) for 20 minutes, approximately or until tender. Cool and remove string. Cut in ½-inch diagonal slices (1 cm). Reserve cooking liquid from chicken.
Oriental Vinaigrette:
Dilute salt and pepper with vinegars. Add mustard. Whisk in olive oil until a medium thick vinaigrette is obtained. Add cooking liquid from chicken, yogurt and garlic.
Place lettuces and bean sprouts in a salad bowl. Place chicken roll slices and cashews and combine. Sprinkle toasted sesame seeds over.
Pour vinaigrette and serve immediately. |
