Home > Recipes > Chicken salad recipes > Asian-style chicken salad

Asian-style chicken salad

Name: Asian-style chicken salad
Yield: Serves 4
Ingredients: 2 free-range chicken breasts, skinless and boneless; 1 tbsp runny honey; 2 tbsp soy sauce; Grated zest and juice of 1 juicy lime; 1 carrot, very finely sliced lengthways on a mandoline; 1 cucumber, very finely sliced lengthways; 4 baby pak choi, shredded; 1 red chilli, finely sliced; 1 tbsp groundnut oil; 2 tbsp toasted sesame oil; Handful of fresh coriander leaves; 1 tbsp toasted sesame seeds; Lime wedges to serve

Published: 31 Jul 11
Updated: 18 Mar 24

This colourful chicken salad recipe is inspired by the balance of sweet, salty, sour flavours of Asian cooking for a light and healthy meal.

Easy
August 2011

Test kitchen approved

Serves 4
Takes 20 minutes to make, 12 minutes to cook, plus resting

This colourful chicken salad recipe is inspired by the balance of sweet, salty, sour flavours of Asian cooking for a light and healthy meal.

Nutrition: per serving

Calories: 219kcals
Fat: 11.8g (2g saturated)
Protein: 20.9g
Carbohydrates: 7.6g (6.9g sugars)
Fibre: 2.9g
Salt: 1.6g

Save recipe

Save

Save recipe Print

Rate

Ingredients

2 free-range chicken breasts, skinless and boneless
1 tbsp runny honey
2 tbsp soy sauce
Grated zest and juice of 1 juicy lime
1 carrot, very finely sliced lengthways on a mandoline
1 cucumber, very finely sliced lengthways
4 baby pak choi, shredded
1 red chilli, finely sliced
1 tbsp groundnut oil
2 tbsp toasted sesame oil
Handful of fresh coriander leaves
1 tbsp toasted sesame seeds
Lime wedges to serve

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Put the chicken breasts in a bowl with half the honey, half the soy sauce and the lime zest, then set aside to marinate for 10 minutes.
Put the prepared veg and chilli in a big bowl and toss. Heat the groundnut oil in a frying pan over a low-medium heat, then fry the chicken for 5-6 minutes on each side until cooked through and sticky. Rest for 5 minutes.
Whisk the lime juice with the remaining honey and soy sauce, and the sesame oil. Slice the chicken, add to the vegetables and pour over the dressing. Toss well and sprinkle with the coriander and the toasted sesame seeds. Serve with lime wedges.

Recipe from August 2011 Issue

Nutrition

Nutrition: per serving

Calories: 219kcals
Fat: 11.8g (2g saturated)
Protein: 20.9g
Carbohydrates: 7.6g (6.9g sugars)
Fibre: 2.9g
Salt: 1.6g

delicious. tips

To beef up this dish, try serving it with jasmine rice or rice noodles on the side. Or make this vegetarian by frying pieces of firm tofu instead of the chicken.