Asian-style chicken salad
- August 2011
- Serves 4
- Takes 20 minutes to make, 12 minutes to cook, plus resting
This colourful chicken salad recipe is inspired by the balance of sweet, salty, sour flavours of Asian cooking for a light and healthy meal.
- 11.8g (2g saturated)
- 7.6g (6.9g sugars)
- 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
- 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.
- 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.
- 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.
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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