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Member recipe

Chicken Salad

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Servings

Serves 4

Perfect for summer pinics

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Ingredients

  • 4 skinless chicken breasts (about 700g), sliced thinly into strips
  • 1 Chinese cabbage, thinly sliced
  • 3 medium carrots, peeled and sliced
  • 1 red onion, peeled and thinly sliced
  • 100g sugar snap peas, sliced
  • 1 tbsp sunflower oil
  • 100g chopped peanuts
  • A handful of chopped fresh coriander
  • Marinade:
  • 2 tbsp soy sauce
  • Juice of 1/2 lime
  • 1 garlic clove, peeled and chopped
  • 1/2 red chilli, finely chopped
  • 1/2 thumb-sized piece of fresh root ginger, peeled and finely chopped
  • Dressing:
  • 3 tbsp sunflower oil
  • 1 tbsp soy sauce
  • 1 tbsp smooth peanut butter
  • Juice of 1/2 lime
  • 1 tbsp honey
  • 1 tsp sesame oil
  • 1 garlic clove, peeled and chopped
  • 1/2 red chilli, finely chopped
  • 1/2 thumb-sized piece of fresh root ginger, peeled and finely chopped

Method

    1. Mix all the marinade ingredients together in a bowl, add the chicken strips and mix through.
    2. Cover and place in the fridge while you prepare the salad and dressing. In a small bowl, whisk all the ingredients for the dressing together until combined
    3. Place the Chinese cabbage, carrots, red onion and sugar snap peas in a large salad bowl. Add half the dressing and combine until all the vegetables are well coated.
    4. Heat the sunflower oil in a frying pan. Remove the chicken strips from the marinade and fry until golden brown and cooked through, about 2-3 minutes on each side
    5. Serve the salad in individual bowls topped with the chicken, a sprinkling of chopped peanuts, a little chopped coriander and an extra drizzle of the dressing

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