Teriyaki chicken salad
5
Points®
Total time: 30 min • Prep: 5 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Punchy Asian flavours of ginger, lime, coriander and sesame, plus heaps of crunchy vegetables, take the humble chicken salad to a whole new level
Ingredients
Teriyaki Sauce
70 g
Honey
1½ tablespoon(s), level, clear
Chicken breast, skinless, raw
4 medium
Lime Juice, Fresh
1 tablespoon(s)
Root Ginger
1 teaspoon(s), peeled and finely grated
Sesame Oil
1 teaspoon(s), toasted
Coriander, fresh
1 tablespoon(s), finely chopped, plus extra to serve
Lettuce
2 individual, Romaine, torn
Cabbage
150 g, red, shredded
Carrots, raw
2 medium, peeled and grated
Instructions
1
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.
2
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.
3
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.
4
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.
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