Teriyaki chicken salad
1½ tablespoons, level, clear
Chicken breast, skinless, raw
Lime Juice, Fresh
1 teaspoons, peeled and finely grated
1 teaspoons, toasted
1 tablespoons, finely chopped, plus extra to serve
2 individual, Romaine, torn
150 g, red, shredded
2 medium, peeled and grated
- Heat a large griddle pan over a high heat until smoking. Combine the teriyaki sauce and 1 tbsp honey in a medium bowl. Add the chicken and toss to coat in the marinade.
- Lift the chicken from the bowl, shake off the excess marinade and lay on the griddle pan. Cook for 2 minutes on each side until well marked. Transfer to a baking tray, pour over the marinade and bake for 20 minutes until cooked through, basting after 10 minutes.
- Meanwhile, make the dressing. Combine the remaining honey, lime juice, ginger, sesame oil and coriander in a small bowl with ½ tbsp cold water. Set aside.
- When the chicken is cooked, toss together the lettuce, cabbage and carrots in a large mixing bowl. Pour in the honey and lime dressing, then toss again. Divide the salad among 4 plates. Slice the cooked chicken and arrange on top, then sprinkle over the extra coriander leaves.