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salad recipes

Asian-style Chicken Salad

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Asian-style flavours in this fresh and vibrant salad recipe - and it won't take the entire day to make!

  • Serves: 4-6 |
    4-6 servings
  • Difficulty:

  • Prep Time : 10 mins |
  • Cook Time : 15 mins
Categories: Chicken & Poultry, Dish Type, Global Foods, Light meals, Lunch, Main Ingredient, Meals and Courses, Salads, Sides, Thai
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Ingredients

Chicken

  • 3 cloves garlic, crushed
  • ¼ C (60 ml) chopped fresh coriander
  • 1 tsp (5 ml) milled black pepper
  • 2 Tbsp (30 ml) canola oil
  • 4 chicken breast fillets
  • freshly milled salt

Dressing

  • 2 Tbsp (30 ml) fish sauce
  • 2 Tbsp (30 ml) fresh lime juice
  • 1 Tbsp (15 ml) soy sauce
  • 2 green or red chillies, chopped
  • 2 tsp (10 ml) honey

Salad

  • 1 x 100 g packet mixed salad leaves
  • 200 g cherry tomatoes, halved
  • 1 medium cucumber, seeded and cut into chunks
  • 1 bunch spring onions, sliced
  • ½ C (125 ml) frozen sweetcorn, soaked in warm water to soften
  • ½ C (125 ml) chopped fresh coriander
  • 100 g cashew nuts, lightly toasted

 

Method

Preheat the oven to 200 °C.

Place the garlic, coriander, pepper and oil in a pestle and mortar and grind to a paste. Rub the paste over the chicken breasts and season with salt. Sear the chicken in a hot griddle pan for 3 minutes per side and transfer to the oven for a further 12–15 minutes.

Combine the dressing ingredients and slice the chicken into bite-sized pieces. In a large bowl, gently combine all the remaining salad ingredients with the chicken.

Drizzle with the dressing when ready to serve. Serve with some delicious, crusty garlic bread.