Warm Sticky Chicken Salad by Liz Franklin

Makes 4

Perfect for a light and luscious lunch served with this fresh, oriental-style salad of crisp vegetables and crunchy bean sprouts. Griddle the chicken, or saut in the smallest amount of oil.


For the chicken

  • 4 boneless free-range chicken breasts, skinned
  • 1 clove garlic, crushed
  • 15ml/1 tablespoon honey
  • 15ml/1 tablespoon soy sauce
  • 15ml/1 tablespoon tamarind paste
  • 15ml/1 tablespoon mustard
  • Salt and freshly ground black pepper

For the salad dressing

  • 2 nuggets stem ginger, finely chopped
  • 2 tablespoons stem ginger syrup
  • Juice of ½ lime
  • 15ml/1 tablespoon soy sauce
  • 15ml/1 tablespoon light olive oil or groundnut oil

For the salad

  • 2 good handfuls bean sprouts
  • Small bunch spring onions
  • 2 good handfuls sugar snap peas
  • 2 carrots, peeled and cut into ribbons with a potato peeler
  • 1 red pepper, deseeded and cut into strips
  • ½ cucumber, deseeded and cut into batons
  • 2 handfuls Chinese leaf


  1. Cut the chicken into thin strips and lay the pieces in a shallow dish. Mix the garlic, honey, soy sauce, tamarind and mustard together. Pour this mixture over the chicken and leave to marinate for approx. half an hour.
  2. Griddle or sauté the chicken for 8-10 minutes, until cooked through and golden. Keep warm.
  3. For the dressing, mix the stem ginger, the ginger syrup, lime juice, soy sauce and oil together in a screw top jar.
  4. Mix the salad ingredients together and toss lightly with dressing. Top with the warm chicken and serve immediately.