Who said that salads had to be boring and tasteless! This speedy Sticky Chicken Asian Salad can be prepped and cooked in less than 30 minutes. Another, one pan dish which is bound to wow your tastebuds.
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Sticky Chicken Asian Salad
Prep Time
15 minutes
Cook Time
10 minutes
Total Time
25 minutes
Ingredients
- 300g (10 1⁄2 oz.) chicken breast fillets
- 2 tbsp. soy sauce (gluten free)
- 1⁄4 cup (90g) clear honey
- 1 clove garlic, minced
- 2 tbsp. sesame oil
- 3 1⁄2 cups (350g) cabbage, finely sliced
- 1 large carrot, finely sliced
- 1 cucumber, finely sliced
- 3 spring onions, sliced
- 1 cup (30g) mint, leaves
- 1 cup (30g) fresh coriander, leaves
- 1⁄2 cup (80g) almonds, roughly chopped
- 1 tbsp. toasted sesame seeds
Instructions
- Lay the chicken between 2 sheets of clingfilm and pound with a rolling pin to slightly flatten.
- 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. Allow it to marinate for at least 10 minutes.
- Heat 1 tbsp. of sesame oil in a large frying pan over high heat. Fry the chicken for 4-5 minutes each side or until brown. Then take off the pan, and set aside to slightly cool and thinly slice or shred.
- Reduce the heat to medium, add the remaining marinade to the pan and cook for 5-6 minutes or until sticky. Set aside to cool.
- Put the cabbage, carrot, cucumber, onion, mint, coriander, almonds, sesame seeds and the chicken in a large serving bowl. Add the soy dressing and toss to combine.
Nutrition Facts
Sticky Chicken Asian Salad
Serves:
Amount Per Serving: | ||
---|---|---|
Calories | 428 | |
% Daily Value* | ||
Total Fat 21 | 32.3% | |
Saturated Fat | 0 | |
Trans Fat | ||
Cholesterol | 0 | |
Sodium | 0 | |
Total Carbohydrate 35 | 11.7% | |
Dietary Fiber | 0 | |
Sugars | ||
Protein 30 |
Vitamin A | Vitamin C | |
Calcium | Iron |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Rebel Nutrition Coach