Bean sprout salad with chicken, blood orange and lemongrass

1. Steam the chicken breasts for 20 minutes. Rinse and drain the bean sprouts. Peel the blood oranges with a sharp knife, squeeze the juice and set aside. Separate segments of each other. Add them in a bowl with the bean sprouts.

2. Slice the chicken breasts. Wash, dry and chop the mint and lemongrass. Toast the sesame seeds in a heated skillet.

3. Pour into a bowl the blood orange juice, soy sauce, vinegar, oil, pepper and emulsify.

4. Divide into 4 bowls the bean sprout salad with the blood oranges and chicken slices. Garnish with lemongrass and mint. Sprinkle sesame seeds. Serve with the dressing.

Photo credit: Sucré Salé