Ingredients:
200g chicken breast
50g asparagus
50g carrot
10g lettuce
100g Japanese tofu (silken tofu)

Seasonings:
10g Haoji Sichuan Green Pepper oil
5g ginger
5g black pepper
5g honey
5g Sichuan chili bean paste

Preparation Method:

1. Marinate the chicken: Add the chicken breast, black pepper, about 10g of Haoji Sichuan Green Pepper oil, and a pinch of salt. Marinate for 24 hours to allow the flavors to penetrate.

2. Make the special salad dressing: Combine 100g of Japanese tofu, 5g of Sichuan chili bean paste, 5g of honey, and 5g of ginger. Blend until smooth and set aside.

3. Boil the marinated chicken for about 10 minutes, then remove and slice the chicken breast into thin slices. Wrap the asparagus and carrot slices with the chicken. Finally, place them on a grill or panini press at around 200°C for 5 minutes. Arrange on a plate and decorate as desired.