Chopped Asian chicken salad

Chopped Asian chicken salad recipe

1 rating

Looking for a new healthy lunch idea to keep you going this summer? This chopped Asian chicken salad recipe is perfect for throwing together at home or taking to work. Sticky teriyaki-style chicken is tossed with a colourful veg slaw for lunch in under 30 minutes. See method

  • Serves 4
  • 15 mins to prepare and 10 mins to cook
  • 380 calories / serving
  • Healthy

Ingredients

  • 300g chicken breast fillets

For the dressing

  • 2 tbsp soy sauce
  • 90g clear honey
  • 1 garlic clove, crushed
  • 2 tbsp sesame oil
  • 350g cabbage, finely sliced
  • 1 large carrot, finely sliced
  • 1 cucumber, finely sliced
  • 3 spring onions, sliced
  • 30g mint, leaves picked
  • 30g fresh coriander, leaves picked
  • 80g salted peanuts, roughly chopped
  • 20g toasted sesame seeds

Each serving contains

  • Energy

    1590kj
    380kcal
    19%
  • Fat

    20g 29%
  • Saturates

    4g 18%
  • Sugars

    24g 26%
  • Salt

    1g 17%

of the reference intake
Carbohydrate 25g Protein 25.6g Fibre 3.1g

Method

  1. Lay the chicken between 2 sheets of clingfilm and bash with a rolling pin to flatten slightly
  2. To make the marinade, put the soy sauce, honey, garlic and 1 tbsp sesame oil in a large bowl and stir to combine. Add the chicken and put in the fridge to marinate for 10 mins.
  3. Heat 1 tbsp sesame oil in a large frying pan over a high heat. Cook the chicken for 4-5 mins each side or until cooked through. Set aside to cool slightly and thinly slice or shred.
  4. Reduce the heat to medium, add the remaining marinade to the pan and cook for 5-6 mins or until sticky. Set aside to cool.
  5. Put the cabbage, carrot, cucumber, onion, mint, coriander, peanuts, sesame seeds and the chicken in a large serving bowl. Add the sticky soy dressing and toss to combine.

See more Chicken recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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