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Chopped Asian chicken salad recipe
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75 ratings
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
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
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly
Each serving contains
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Energy
1590kj
380kcal
19%
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Fat
20g
29%
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Saturates
4g
18%
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Sugars
24g
26%
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Salt
1g
17%
of the reference intake
Carbohydrate 25g
Protein 25.6g
Fibre 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.