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.
Ingredients
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
Instructions
- 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.
- Griddle or sauté the chicken for 8-10 minutes, until cooked through and golden. Keep warm.
- For the dressing, mix the stem ginger, the ginger syrup, lime juice, soy sauce and oil together in a screw top jar.
- Mix the salad ingredients together and toss lightly with dressing. Top with the warm chicken and serve immediately.