Chicken salad with chilli, ginger and lime dressing

Donal Skehans South Asian marinade adds a kick to his colourful salad
By Donal Skehan
Chicken salad with chilli, ginger and lime dressing
  • Rating:
  • Serves: 4
  • Cook Time: 7 minutes
  • Prep Time: 15 minutes
  • Effort: easy

Ingredients

For the salad

  • 4 skinless chicken breasts, (about 700g), sliced thinly into strips
  • 1 Chinese cabbage, thinly sliced
  • 3 medium carrots, peeled and sliced
  • 1 red onion, peeled and thinly sliced
  • 100 g sugar snap peas, sliced
  • 1 tbsp sunflower oil
  • 100 g chopped peanuts
  • A handful of chopped fresh coriander

For the marinade

  • 2 tbsp soy sauce
  • Juice of 1/2 limes
  • 1 garlic cloves, peeled and chopped
  • 1/2 red chilli, finely chopped
  • 1/2 thumb-sized piece of fresh root ginger, peeled and finely chopped

For the dressing

  • 3 tbsp sunflower oil
  • 1 tbsp soy sauce
  • 1 tbsp smooth peanut butter
  • The juuice of 1/2 limes
  • 1 tbsp honey
  • 1 tsp sesame oil
  • 1 garlic clove, peeled and finely chopped
  • 1/2 red chilli, finely chopped
  • 1/2 thumb-sized piece of fresh root ginger, peeled and finely chopped

Method

1. Mix all the marinade ingredients together in a bowl, add the chicken strips and mix through.

2. Cover and place in the fridge while you prepare the salad and dressing. In a small bowl, whisk all the ingredients for the dressing together until combined.

3. Place the Chinese cabbage, carrots, red onion and sugar snap peas in a large salad bowl. Add half the dressing and combine until all the vegetables are well coated.

4. Heat the sunflower oil in a frying pan. Remove the chicken strips from the marinade and fry until golden brown and cooked through, about 2-3
minutes on each side.

5. Serve the salad in individual bowls topped with the chicken, a sprinkling of chopped peanuts, a little chopped coriander and an extra drizzle of the dressing.

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