This gorgeous dish is inspired by the flavours of Asian cooking. It transforms a chicken salad into a seriously cool recipe.
Ingredients
- 2 free-range chicken breasts, skinless and boneless
- 1 tbsp runny honey
- 2 tbsp soy sauce
- Grated zest and juice of 1 juicy lime
- 1 carrot, very finely sliced lengthways on a mandoline
- 1 cucumber, very finely sliced lengthways
- 4 baby pak choi, shredded
- 1 red chilli, finely sliced
- 1 tbsp groundnut oil
- 2 tbsp toasted sesame oil
- Handful of fresh coriander leaves
- 1 tbsp toasted sesame seeds
- Lime wedges to serve
Method
- 1. Put the chicken breasts in a bowl with half the honey, half the soy sauce and the lime zest, then set aside to marinate for 10 minutes.
- 2. Put the prepared veg and chilli in a big bowl and toss. Heat the groundnut oil in a frying pan over a low-medium heat, then fry the chicken for 5-6 minutes on each side until cooked through and sticky. Rest for 5 minutes.
- 3. Whisk the lime juice with the remaining honey and soy sauce, and the sesame oil. Slice the chicken, add to the vegetables and pour over the dressing. Toss well and sprinkle with the coriander and the toasted sesame seeds. Serve with lime wedges.
Nutritional info
Per serving: 219kcals, 11.8g fat (2g saturated), 20.9g protein, 7.6g carbs (6.9g sugars), 1.6g salt, 2.9g fibre
Chef's tip
To beef up this dish, try serving it with jasmine rice or rice noodles on the side. Or make this vegetarian by frying pieces of firm tofu instead of the chicken.
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