Chopped Asian chicken salad recipe
Created by The Tesco Recipes team
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
- Dairy-free
- Healthy
Ingredients
- 300g chicken breast fillets
- 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 380.0kcal
- Fat
- 20g
- Saturates
- 4g
- Salt
- 1.0g
- Sugars
- 24g
of the Reference intake
Carbohydrate 25.0gProtein 25.6gFibre 3.1g
Method
- Lay the chicken between 2 sheets of clingfilm and bash with a rolling pin to flatten slightly
- 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.
- 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.
- 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.
- 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 salad recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home .
