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Chicken Salad
Serves 4
Easy
Total time:
Perfect for summer pinics
Skip to 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
step 1
Mix all the marinade ingredients together in a bowl, add the chicken strips and mix through.step 2
Cover and place in the fridge while you prepare the salad and dressing.step 3
In a small bowl, whisk all the ingredients for the dressing together until combinedstep 4
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.step 5
Heat the sunflower oil in a frying pan. Remove the chicken strips from the marinade and fry until golden brown and cooked through, about 2-3step 6
minutes on each sidestep 7
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
